3/4 c. water
1/3 c. sauterne or sweet sherry
1/2 tsp. salt
Dash of cayenne pepper
1 pt. fresh scallops
3 tbsp. butter
2 tbsp. flour
2 tbsp. minced onion
Dash garlic salt
1 tsp. chopped parsley
1 egg yolk, beaten
Mushrooms
2 tbsp. Parmesan cheese
3/4 c. bread crumbs

Combine water, wine, salt, pepper and scallops in saucepan, simmer 5 minutes. Drain and save liquid and cook until thick. Add onion, salt and parsley, cook 5 minutes over low heat.

Quickly blend in egg yolk. Remove from heat, add scallops, mushrooms and additional liquid if needed. Spoon into casserole or individual dishes and top with cheese and bread crumbs. Bake at 425 degrees for 5 minutes. Never let scallops cook a total of 11 minutes.