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1.
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Heat the water, wine, onion, bouquet garni, and lemon juice to a boil in a saucepan.
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Add the scallops, cover, and simmer on very low heat until cooked through, about 5 minutes.
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Remove the scallops with a slotted spoon and set aside.
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2.
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Add the mushrooms to the scallop poaching liquid and simmer uncovered for 10 minutes.
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Strain, discarding the bouquet garni and reserving the liquid and mushrooms separately.
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3.
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Cut the scallops into 1/2-inch-thick slices.
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If too long, cut in half horizontally.
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4.
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Melt the butter in a medium saucepan and whisk in the flour.
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Do not let it get dark.
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Add 2 or 3 tablespoons of the scallop liquid and mix until blended.
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Over very low heat, blend the flour mixture into the scallop liquid.
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Add the cream and simmer and stir until blended and thickened.
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Season with salt and pepper to taste.
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Add the scallops and mushrooms, and stir.
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5.
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Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture.
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Dust the top lightly with bread crumbs and sprinkle with the grated cheese.
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(If you're not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
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6.
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Preheat the broiler.
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Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.
