1 lb. sliced mushrooms
3 tbsp. butter
1 c. dry white wine
1 bay leaf
1/8 tsp. pepper
1 c. light cream
1 lb. fresh sea scallops
Juice of 1 lemon
1/4 tsp. thyme
1/2 tsp. salt
3 tbsp. all-purpose flour
3/4 c. bread crumbs

Sprinkle mushrooms with lemon juice. Cook mushrooms in 2 tablespoons butter until golden brown. Place scallops, wine and seasoning in saucepan. Simmer for 5 minutes. Drain 1 cup of broth and discard the rest.

Make white sauce by adding 1 cup of broth, 3 tablespoons butter, flour and cream. Cook over low heat, mixing thoroughly. Add scallops and mushrooms in shallow casserole dish. Top with bread crumbs. Bake in 400 degree oven for 10 to 15 minutes or until lightly browned. 6 servings.