1 lb. sea scallops, fresh
1 lb. fresh mushrooms
5 tbsp. butter
1 lemon, juiced
1 c. dry white wine
1/4 tsp. thyme
1 bay leaf
Salt & pepper to taste
3 tbsp. flour
1 c. milk or cream
3/4 c. buttered, soft bread crumbs

Cut scallops in fourths. Slice or chop mushrooms; cook in 2 tablespoons of butter and lemon juice until golden brown, stirring often. Combine wine, thyme, bay leaf, salt and pepper in large saucepan; add scallops; cook over medium heat for 2-3 minutes; drain, saving 1 cup of broth. Make a white sauce with the remaining butter, flour, scallop broth and milk or cream. Add scallop mixture and mushrooms to sauce; spoon into 6 scallop shells or individualized baking cups; top with buttered crumbs. Bake at 400 degrees for about 10 minutes. Serves 6.