1-1/2 c. dry white wine
1 bouquet garni
2 lb. scallops, washed and drained
salt
1/2 lb. fresh mushrooms
6 shallots -or-
1 small onion, finely chopped
2 tbsp. butter
2 tbsp. water
1 tbsp. parsley, finely chopped
1 tsp. lemon juice
1/4 cup butter
1/4 cup flour
2 egg yolks
1/4 cup heavy cream
bread crumbs
butter

Bring to a boil 1-1/2 cups dry white wine with a bouquet garni. Add 2 pounds scallops and salt to taste and simmer the scallops for 3 minutes, or until they are tender. Drain them, reserving the broth, and cut them into fine pieces.

Clean and chop 1/2 pound fresh mushrooms. Put them in a saucepan with the shallots or onion, 2 tablespoons each of butter and water, 1 tablespoon finely chopped parsley, and lemon juice. Cover the pan and simmer the mixture for 10 minutes. Strain it and add to the wine broth.

Melt 1/4 cup butter in a saucepan, add 1/4 cup flour, and stir the roux until it is well blended. Add gradually the combined hot broths.

Correct the seasoning and stir in the scallops, shallots, and mushrooms.

Fill scallop shells or ramekins with the mixture, piling them high in the center, sprinkle with bread crumbs and dot with butter. Brown the filling in a hot oven (400°F) or under the broiler.

Serves 4.