1 1/2 c. dry white wine
3 tbsp. minced shallots
1 bay leaf
1 sprig parsley
1/2 tsp. salt
Pinch of pepper
1 1/2 lbs. bay scallops, washed
1/2 lb. mushrooms, wiped clean and minced
1 1/2 c. water
4 tbsp. butter
5 tbsp. flour
2/3 c. heavy cream
2 egg yolks, lightly beaten
2 tsp. lemon juice
1/4 tsp. salt
Pinch white pepper
1 1/4 c. soft white bread crumbs
1/3 c. finely grated Gruyere cheese
1/4 c. melted butter

In large saucepan simmer wine, shallots, bay leaf, parsley, salt and pepper uncovered for 5 minutes. Add scallops, mushrooms and enough water to cover. Cover and simmer 3 to 4 minutes, until scallops turn milky white. Drain, reserving cooking liquid. Set aside to cool. Return liquid, bay leaf and parsley to saucepan and boil rapidly, uncovered, until reduced to 3/4 cup. Slice scallops across the grain 1/8 inch thick. Melt butter in a small saucepan and blend in flour. Strain reduce cooking liquid and add along with cream.

Heat, stirring constantly, until thickened and smooth. Spoon a little hot sauce into yolks, then return to pan. Set over lowest head and cook and stir 1 minute. Do not allow to boil. Mix in lemon juice, salt and pepper. Pour over scallops and mushrooms and toss to mix. Spoon into 6 to 8 well buttered large scallop shells or augratin dishes. Mix crumbs, cheese and butter and sprinkle evenly over each. Set on a large baking sheet.

(NOTE: Recipe may be prepared to this point early in day, covered and chilled until just before serving). Preheat broiler. Broil 5 inches from heat 4 to 5 minutes until bubbly and dappled with brown. If chilled, set on lowest oven shelf, and let warm 5 to 6 minutes, then move up and broil 5 inches from heat 3 to 4 minutes until bubbly and brown.