2 lb. veal scallops
2 eggs (separated)
2 tbsp. water
1 c. fine dry bread crumbs
1/2 tsp. crushed basil
dash garlic powder in flour for dredging
1/3 c. oil
1 1/2 c. mushrooms (sliced)
salt and pepper to taste
1 c. beef broth
1/2 c. Marsala wine
parsley (chopped-to taste)

Pound scallops to 1/8 inch thickness. Cut into 3 x 4 inch pieces. Beat egg whites and water. Combine bread crumbs, basil, garlic powder in another dish. Dip scallops in crumbs, then egg, then flour. Chill 3 to 4 hours. Saute scallops in oil until golden. Keep warm. Same skillet, saute mushrooms until tender. Season with salt and pepper. Pour over scallops. In skillet, bring broth to a boil. Beat egg yolks with wine. Beat in several spoonfuls of broth mixture to yolk mixture. Return to skillet, stir constantly. Stir over low heat until thickened. Spoon over scallops and mushrooms. Sprinkle with parsley. 6 to 8 servings. Also serve over fettucini noodles.