1 lb. fettuccine
1 lb. baby scallops
1 onion scallops
1 c. mushrooms, sliced
1/2 c. butter
2 c. Bechamel Sauce (recipe follows)
1/2 c. sherry
1 egg yolk, beaten
1/2 c. fresh parsley, chopped

Saute the scallops, onion and mushrooms in butter. Add the Bechamel and sherry. Whisk in egg yolk and simmer for 5 to 10 minutes. Cook fettuccine al dente. Place noodles on plate and top with sauce. Garnish with parsley.

BECHAMEL SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. milk
1/4 tsp. salt
1/4 tsp. white pepper
Pinch nutmeg

Melt the butter in saucepan. Add flour and stir into a paste (roux). Add the milk and stir; simmer until thickened. Add the seasonings and simmer 2 more minutes.

Sauce is also good over vegetables.