Preparation

1.

In a frying pan, stir together wine, bay leaf, green onions, salt and pepper. Bring to a boil.

2.

Add scallops, mushrooms and just enough water to cover. Cook for 5 minutes.

3.

Remove bay leaf, scallops and mushrooms and set aside.

4.

Reduce cooking liquid by half. Pour remaining liquid into a bowl.

5.

Melt butter in frying pan and stir in flour. Remove from heat and stir well.

6.

Add hot liquid and milk, stirring well. Return to heat and simmer until thickened.

7.

Gradually add a little of the hot sauce to egg yolks, then stir in cream and add to hot liquid.

8.

Salt and pepper to taste.

9.

Cut scallops in half (leave bay scallops whole) and return to the sauce with the mushrooms.

10.

Butter Coquille Saint-Jacques shells or individual dishes.

11.

Fill with scallops and sauce.

12.

Cover with shredded cheese.

13.

Preheat oven to 200°C (400°F) and heat until cheese is melted and golden.

14.

Check often so they don’t burn.