COURT BOUILLON:

1 sm. onion, sliced
1 stalk celery, cut up
1 bay leaf
3 slices lemon
1/2 c. dry white wine
1 lb. scallops

SAUCE:

1/4 c. butter
1/4 c. finely chopped onion
1/4 lb. mushrooms, sliced
1/4 c. flour
Dash of pepper
1 c. light cream
1 c. grated Gruyere cheese
2 tbsp. dry white wine
1/2 c. reserved court bouillon
1 tbsp. chopped parsley

MASHED POTATO:

2 lbs. white potatoes
1/4 c. butter
1/4 c. milk
Salt and pepper
1 egg yolk
1/4 c. grated Parmesan cheese

1. In medium saucepan combine 1 cup water, the onion, celery, bay leaf and lemon; bring to boiling; reduce heat. Simmer uncovered 10 minutes. Add 1/2 cup wine. Add scallops; gently simmer, covered, 6 minutes or until tender. Drain, reserve liquid.

2. Make sauce: In 1/4 cup hot butter in medium saucepan, saute chopped onion and sliced mushrooms stirring until tender, about 5 minutes. Remove from heat; stir in flour and pepper to blend well. Gradually stir in cream. Bring to boil stirring.

3. Reduce heat; simmer, stirring frequently until quite thick 4 to 5 minutes. Add Gruyere cheese; stir until melted. Remove from heat. Stir in white wine, 1/2 cup court bouillon and parsley; add scallops; mix well. Divide into six (6 ounce) scallop shells.

4. Make mashed potatoes: Pare potatoes; cut into quarters. Cook in 1 inch salted boiling water, covered, until tender, 20 minutes. Drain very well; return to saucepan, heat slightly over low heat to dry out the potatoes. Beat with mixer at medium speed.

5. Beat potatoes until smooth (no lumps). In saucepan heat butter and milk until butter melts - don't let milk boil. Gradually beat hot milk mixture into potatoes until smooth. Beat in 1 teaspoon salt, 1/8 teaspoon pepper and the egg yolk until light and fluffy.

6. Turn into pastry bag - pipe a border around edge of each scallop dish. Sprinkle potato with grated Parmesan cheese. Place shells on cookie sheet. Broil 4 inches from heat until golden brown and hot, 2-3 minutes.

Serves 6.