1 pt. bay or sea scallops
3/4 c. button mushrooms, thinly sliced
1 shallot, cut fine
1 1/2 c. Morney Sauce, med. to thick
1/3 c. sauterne wine
1/4 c. melted butter
1/4 c. gruyere cheese, grated
2 tbsp. white bread crumbs
Salt & white pepper to taste
1 sm. bay leaf
Pinch of thyme leaves

1. Place shallots in a shallow pan with several tablespoons of butter and place over a low fire and cover and cook shallots until translucent. Do not brown.

2. Add mushrooms, and turn fire up high, shake pan and let mushrooms cook a minute or so, do not brown or over cook or they will get tough.

3. Add the scallops, cover with the wine, add bay leaf and the thyme leaves, mix lightly, cover pan once more and bring to a simmer, lower fire and let poach just until scallops begin to turn white and are tender. DO NOT OVER COOK.

4. Remove pan from fire immediately, drain off the court bouillon and use in making the Morney Sauce (see co-recipe) using equal parts of milk and court bouillon. Keep scallops covered and warm.

5. Proceed to make Morney Sauce, keeping in mind it is better to make the sauce a little thicker, and thin it out if necessary.

6. Add a sufficient amount of sauce to the scallops and mix together lightly with a rubber spatula. Correct seasonings at this point if needed.

7. Return scallops to the fire and simmer together just a few minutes.

8. Fill Coquilles (large scallop shells) or use ramekins and place on a small sheet pan. Combine equal amounts of Gruyere cheese with the bread crumbs and sprinkle evenly over the scallops. Dribble lightly with melted butter. (Do not over wet or it will not brown.) Lightly brown under the broiler or salimander.

9. Serve immediately. Note that Hollandaise Sauce or a glace can be used instead of the bread crumbs and cheese for grating. Serves 4.