2 lbs. veal scallops
2 eggs, separated
2 tbsp. water
1 c. fine, dry bread crumbs
1/2 tsp. basil, crushed
Dash garlic powder
Flour for dredging
1/3 c. Sunlite Oil
1 1/2 c. sliced mushrooms
Salt and pepper
1 c. beef broth
1/2 c. Marsala wine
Parsley, chopped

Pound scallops to 1/8 inch thickness. Cut into 3x4 inch pieces. Beat egg whites and water in one small dish; combine bread crumbs, basil and garlic powder in another. Dip scallops in crumbs, then egg, then flour. Chill several hours. Saute scallops, a few at a time, in Sunlite Oil in large skillet until golden. Keep warm.

In same skillet, saute mushrooms until tender; season with salt and pepper. Pour over scallops. Bring broth to boil in skillet. Beat egg yolks with Marsala wine. Beat in several spoonfuls of broth to yolk mixture; return to skillet, stirring constantly. Cook and stir over low heat, until sauce thickens. Do not boil. Spoon over scallops and mushrooms. Sprinkle with parsley; serve at once. Makes 6 to 8 servings.