Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           condensed chicken broth
   1      cup           dry white wine
     2/3  cup           water
   2      tablespoons   minced shallots
   1      stalk         celery -- cut in thirds
   2      sprigs        parsley
   1                    bay leaf
   5                    peppercorns
     1/2  teaspoon      salt
     1/4  teaspoon      thyme -- crushed
   2      pounds        bay scallops
     3/4  pound         fresh mushrooms -- sliced
     1/4  cup           margarine
     1/3  cup           flour
     3/4  cup           milk
   2                    egg yolks -- beaten
     1/3  cup           heavy cream
     1/3  cup           shredded swiss cheese

Preparation:

1. Combine chicken broth, wine, water, shallots, celery, parsley, bay leaf, peppercorns, salt and thyme in large saucepan; bring to a boil. 2. Reduce heat and let simmer, uncovered, 15 minutes; strain. 3. Return liquid to saucepan; add scallops and mushrooms. Cover and simmer 5 minutes. 4. Remove scallops and mushrooms; set aside. 5. Quickly boil remaining liquid until reduced to 1 cup. 6. Melt margarine in medium-size saucepan; blend in flour and cook over low heat until mixture is smooth and bubbly. 7. Remove from heat; gradually stir in milk and reduced liquid. 8. Return to heat and bring mixture to a boil, stirring constantly; boil 1 minute. Remove from heat. 9. Combine beaten egg yolks and heavy cream; gradually stir in 1/4 cup hot sauce. 10. Quickly stir egg-cream mixture back into remaining hot sauce; return to heat 30 seconds, stirring constantly. 11. Remove excess liquid from scallops and mushrooms; pour sauce over scallops and mushrooms, stirring together gently. 12. Spoon mixture into 8 scallop shells or shallow greased baking dishes; sprinkle with cheese. 13. Place shells on broiler rack; broil 7 inches from heat until sauce is bubbly and top is lightly browned, about 5 minutes.