1 lb. sm. bay scallops
2 bay leaves
1/4 tsp. pepper (white or black)
1/2 c. milk
1 sm. white onion
3 tbsp. butter
2 tbsp. flour
1/2 c. heavy cream
1 clove minced garlic
1/2 tbsp. tequila (opt.)
8 sm. mushrooms
1/2 c. chopped green chili
Bread crumbs
1/2 tsp. paprika

Put scallops, bay leaf, pepper and milk in a saucepan and simmer over low heat for 5 minutes. Remove scallops and strain the milk and save.

Chop onion finely, melt butter in a large heavy pan and saute the onion, then stir in the flour. Gradually add the warm milk then the cream. Stir in garlic and tequila. Cook for 5 minutes over medium heat.

Clean and slice the mushrooms and add to the mixture. Stir in chili, then add reserved scallops. Butter a small baking dish and place mixture in dish. Top with bread crumbs. Dot with butter, sprinkle with paprika and place under broiler until browned.