1 lb. raw scallops (or shrimp or combination)
2 dried shallots, finely chopped
1/4 c. dry white wine
1/4 c. water
Fresh mushrooms
Salt
White pepper
1 c. hot white sauce (thick)
Dash of cayenne pepper
2 tbsp. cream
1/4 c. grated Gruyere cheese

In saute pan, combine scallops, shallots, white wine, water, salt and pepper to taste. Cover with buttered foil or wax paper. Paper should touch surface of ingredients. Bring to a boil, reduce heat and simmer 5 minutes. Remove scallops from liquid and put aside.

Reduce remaining liquid by 2/3. Reduce heat, blend in white sauce, season with salt, pepper and cayenne pepper. Simmer uncovered 8 to 10 minutes.

Add scallops and cream to sauce. Pour mixture into 4 ramekins or shells. Sprinkle each with grated cheese. Bake 6 to 8 inches away from upper broiling element for 8 to 10 minutes.