1 pound scallops
8 tablespoons butter
6 tablespoons dry white wine
1/2 pound fresh mushrooms, sliced
1/2 cup onions, chopped
3 tablespoons flour
3 ounces sherry
1 cup cream
1 cup milk
Salt
Cayenne pepper
1 beaten egg yolk
Bread crumbs

Saute the scallops in 3 tablespoons butter until golden brown. Add the dry white wine, stirring well.

Transfer the scallops to a buttered casserole.

Saute the sliced mushrooms and the chopped onion in 2 tablespoons butter for 7 minutes.

Melt 3 tablespoons of butter in another saucepan. Add the flour, blending it in well. Add the sherry. Cook gently for a few minutes. Slowly add the milk and cream (mixed), stirring constantly until all is well blended. Season with salt and a pinch of cayenne pepper. When sauce has thickened, remove from the stove. Stir in the beaten egg yolk.

Pour the sauce over the scallops in the casserole. Top with bread crumbs, dot with butter, and place the casserole in a 350 degree oven for about 10 minutes, or until the top is brown.