1/4 c. butter
1 tbsp. minced onion
2 tbsp. all-purpose flour
1 can (4 oz.) sliced, drained mushrooms
1/4 c. dry vermouth
1/2 tsp. salt
1 lb. bay scallops
2 tsp. lemon juice
1 egg yolk
1/8 tsp. pepper
1 bay leaf
1/2 c. light cream

Combine butter and onion in 2 quart microproof casserole dish. Cook uncovered on high 2 minutes. Stir in flour and blend well. Add mushrooms, vermouth, salt, pepper, scallops, bay leaf and lemon juice. Stir carefully. Cook on high 6 minutes or until scallops are tender. Remove bay leaf. Beat cream and egg yolk together. Add some hot liquid to egg mixture and blend well. Then stir egg mixture into hot casserole. Stir well. Cook covered on 60% for 5 minutes. Makes 4 servings. Tastes good over rice.