1 lb. mushrooms, sliced
Juice of 1 lemon
5 tbsp. butter
1 lb. fresh or frozen sea scallops, thawed
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 (I have also used Mocha Mix, lowers fat content)
3/4 c. buttered soft bread crumbs

Sprinkle mushrooms with lemon juice and cook in 2 tablespoons butter until brown. Cut scallops into quarters. Place scallops, wine, and seasonings in saucepan. Simmer, covered, for 5 minutes. Drain, reserving 1 cup of broth.

Make a white sauce with remaining 3 tablespoons butter, flour, broth, and cream. Add scallops and mushrooms. Spoon into 6 buttered scallop shells. Top with buttered crumbs. Bake at 400 degrees for 10 minutes, or until browned. 6 servings.