1 pt. scallops
1/2 lb. mushrooms, sliced
1 tsp. lemon juice
2 egg yolks, well beaten
1 c. white sauce (3 tbsp. butter, 3 tbsp. flour, 1 c. milk)
2 tbsp. melted butter

Cut scallops in medium sized pieces and simmer in their own liquid until tender, then drain. Saute mushrooms in butter until light brown. Combine scallops and mushrooms add egg yolks, lemon juice and mix until well blended. Add mixture to white sauce and simmer until thick. Serve on toast. Serves 6.