1 lb. sm. scallops
1 tbsp. dry onion flakes
3 tbsp. flour
1/2 c. skim milk
1/2 c. grated Gruyere cheese (2 oz.)
2 c. dry white wine
2 tbsp. butter
1 jumbo egg yolk
3 oz. can mushrooms, drained
Salt, pepper, nutmeg to taste

Combine scallops, wine, onions in heavy skillet over medium heat. Poach gently 5 minutes. Use a slotted spoon to put scallops in 4 baking shells or an oven proof dish. Boil wine in skillet down to 1 cup. Put aside in pan.

In skillet, melt butter, add flour and warm wine; cook until thick. Beat yolk with milk, then slowly add some hot wine sauce. Return hot wine and egg sauce to skillet over LOW heat. Add mushrooms, salt, pepper and nutmeg. DO NOT BOIL. Spoon over scallops. Top with grated cheese. Bake in a preheated 450 degree oven for 10 to 12 minutes. Serves 4.