1 lb. scallops
1 c. white wine
Salt and pepper
Bay leaf
2 shallots, minced
2 tbsp. butter
1 tbsp. flour
1 c. heavy cream
2 tbsp. lemon juice
2 egg yolks
1/3 c. dry bread crumbs

Serves 6. Wash scallops and drain. Combine wine, salt, pepper and bay leaf in saucepan and bring to boil. Add scallops and poach 4 minutes until firm and meaty. Drain scallops and reserve wine.

Stir shallots into wine and bring to boil. Continue boiling until liquid is reduced to 3-4 tablespoons.

In separate pan, melt butter, add flour and stir until golden brown. Gradually add cream and cooled wine sauce, stirring constantly. Bring to a boil, add salt and pepper to taste. Stir in lemon juice. Remove from heat, add egg yolks, stirring constantly.

Place scallops in individual shells. Top with sauce, then bread crumbs. Broil 5 minutes. This may be prepared in advance, then reheated in a 350 degree oven for 10 minutes until bubbly.