1 lb. scallops, at least
1 c. dry white wine
1/2 c. water
Bouquet Garni (parsley, bay leaf & thyme)
1/4 lb. mushrooms
1 sm. onion, finely chopped
1 tsp. lemon juice
3 oz. butter
2 tbsp. flour
1 egg yolk
2 tbsp. (whipping cream)
Salt & pepper
Bread crumbs
Grated Parmesan cheese
Butter

Bring water, wine and "Bouquet Garni" to boil. Add scallops (cubed) and simmer 10 minutes or until tender. Remove "bouquet garni", drain scallops and reserve liquid. Wash and chop mushrooms. Saute in 1 tablespoon butter, add 1 tablespoon water, 1 teaspoon lemon juice, onion and simmer, covered, 10 minutes. Drain. Reserve liquid. Melt remaining 2 ounces butter, stir in flour, blend with liquid from scallops and mushrooms until sauce is smooth. Add cream. Stir in scallops and mushrooms. Pour in individual dishes, cover with bread crumbs, sprinkle with Parmesan cheese and dot with butter. Brown in hot oven.