1/2 lb. scallops
1 onion, chopped fine
5 sprigs parsley
1 bay leaf
1 sm. sprig thyme
2/3 c. white wine
1/2 tsp. salt
Dash of pepper
1/4 lb. mushrooms
1/4 c. water
Tsp. butter
1/2 c. cheese, grated
2 tbsp. butter
2 tbsp. flour
1/2 c. milk

Put first 8 ingredients in pan and simmer covered for 10 minutes. Put water, butter and mushrooms in another pan and simmer about 12 minutes. Put broth from both pans into one. In the other melt 2 tablespoons butter, blend in 2 tablespoons flour.

Add combined broth to flour mixture, stirring constantly. When sauce is smooth add enough milk (1/2 cup) to make sauce like heavy cream. Pour sauce into first pan (with scallops and mushrooms) with some of grated cheese.

Cook 5 minutes on stove. Put in ramekins or casserole dish, sprinkle with more cheese and bread crumbs. Bake 10 minutes at 350 degrees.