Ingredients

• 1# mushrooms, sliced
• juice of lemon
• 5 T. butter
• 1#fresh or frozen sea scallops, thawed
• 1 c. dry white wine
• 1/4 t. ground thyme

• 1 bay leaf
• 1/2 t. salt
• 1/8 t. pepper
• 3 T. flour
• 1 c. light cream
• 3/4 c. buttered soft bread crumbs

Directions

1. Soak scallops in brine: 1 qt. cold water, 1/4 c. lemon juice and 2 T. table salt for 30 min. (if in the US)
2. Place scallops on rimmed baking sheet lined with clean kitchen towel; place second clean towel on top and press gently to blot liquid; let sit 10 min.
3. Sprinkle mushrooms with lemon juice.
4. Cook mushrooms in 2 T. butter until golden brown.
5. Cut scallops into quarters (or use bay scallops).
6. Place scallops, wine and seasonings in saucepan.
7. Simmer, covered for 5 min.
8. Drain, reserving 1 cup broth.
9. Make a white sauce with remaining 3 T. butter, flour, broth and cream.
10. Add scallops and mushrooms.
11. Spoon into 6 buttered scallop shells.
12. Top with buttered crumbs.
13. Bake at 400 F. for 10 min. or until browned.