1/2 c dry white wine
1 lb scallops, fresh or thawed
6-8 sliced mushrooms, plus butter to cook in
4 T butter
3 T flour
2 egg yolks
1 c cream
Salt and pepper, to taste
1 small onion
1 stalk celery
1 bay leaf
1 slice lemon
2 c water
Pinch of salt and pepper
Put stock ingredients in 2 qt pan. Bring to boil and simmer 10 minutes. Add wine and scallops, simmer 5-10 minutes more. They are done when they're creamy colored all the way through. Don't overcook!
Drain and reserve liquid. Return liquid to pot and cook down to 1 cup. Meanwhile, saute mushrooms and set aside. Make a cream sauce: melt butter and flour, cook until bubbly; gradually add reduced scallop liquid (1 cup); stir until smooth and bubbly.
Beat egg yolks and cream. Remove sauce from stove, beat in cream-egg mixture (you want to be stirring, preferably with a whisk, the whole time you add in the milk and eggs to make sure the eggs don't cook).
Add mushrooms and scallops, mix well. Taste and correct seasoning. A little lemon juice perks up flavor.
You can refrigerate at this point until ready to use or finish and serve immediately.
Spoon into shallow dish. Broil until heated through and flecked with brown. You can pipe whipped potatoes around the edge and broil at the same time