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1
Melt 1 tbsp (15 ml) butter in a heavy skillet and saute mushrooms.
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2
Remove mushrooms and set aside.
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3
Add remaining 3 tbsp (45 ml) butter and the flour and cook together over medium heat 2-3 minutes, stirring constantly.
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4
Combine the wine, water, parsley, peppercorns, thyme, bay leaf and onion in a saucepan and bring to a boil.
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5
Boil 10 minutes, strain and return liquid to the pan; add scallops, cover and let simmer 3 minutes.
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6
Remove scallops and set aside (bay scallops can be served whole; the larger sea scallops should be sliced into thirds across the grain.
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7
Reduce liquid to 1 cup; add butter-flour mixture and whisk constantly until the mixture thickens.
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8
Stir egg yolk into cream [or you can use evaporated skim milk for a reduced fat version], add a little of the hot sauce, stir into yolk mixture then stir back again into the hot sauce and turn off heat.
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9
Stir in lemon juice, cayenne, mushrooms and scallops.
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10
Divide into lightly greased scallop shells (6 servings, if an appetizer) or 3 individual serving casserole dishes (if entrees).
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11
Melt the butter and fry the bread crumbs in a small skillet.
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12
Mix in the grated Parmesan.
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13
Sprinkle this mixture over the scallops.
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14
With a pastry tube pipe a line of whipped potatoes around the edges of the shell/dish.
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15
Place in a 400 degree (200 C.) preheated oven and broil 2 to 4 minutes until the topping is golden brown.
