1 lb. mushrooms, sliced
1 lemon, juiced
5 tbsp. butter
1 lb. fresh scallops, cut
1 c. dry white wine
1/4 tsp. ground thyme
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. flour
1 c. light cream
3/4 c. soft bread crumbs, buttered

Preheat oven to 400 degrees. Sprinkle mushrooms with lemon juice and saute in 2 tablespoons butter. Place scallops, wine and seasonings in a saucepan. Simmer covered, for 10 minutes. Drain and reserve 1 cup of the broth. Make a white sauce with the remaining butter, flour, broth and cream. Add scallops and mushrooms. Spoon into buttered shells and top with bread crumbs. Bake for 10 minutes until browned.