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1
Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs.
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2
Add water, if necessary, to almost cover ingredients.
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3
Bring to simmer & then cover pan & simmer slowly for 5 minutes.
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4
Remove scallops & mushrooms & place into a bowl.
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5
Rapidly boil down the cooking liquid until reduced to the amount of 1 cup.
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6
Melt 3 tbsp of butter in a new pan& stir in the flour until smooth.
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7
Cook slowly for 2 minutes without browning.
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8
Remove from heat & beat in the scallop cooking liquid.
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9
Stir with whip over medium heat until sauce thickens.
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10
Thin out with milk.
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11
Blend egg yolks in a bowl with half of the heavy cream.
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12
Beat in the hot sauce driblets.
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13
Return to the pan & stir over medium heat until sauce comes to a slight boil.
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14
Thin out, as necessary, with more cream or milk.
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15
Carefully correct seasoning & add lemon juice & sugar if needed.
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16
Fold 2/3 of sauce into the scallops & mushrooms & spoon into lightly buttered large shells or individual ramekins (round baking bowls).
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17
Spoon on the remaining sauce & sprinkle with the cheese.
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18
Top with bread crumbs & place little dabs of butter on top.
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19
Then sprinkle with paprika.
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20
Place into broiler until lightly browned & serve with crusty bread if desired.
