Preparation / Directions:
Melt a small quantity of butter and stir with buttered bread crumbs. Drain and set aside. In medium saucepan, add 1/4 cup water, wine, thyme, 1 tbs butter, onion, bay leaf and parsley sprig.
Add scallops and simmer 2-3 minutes. Strain broth and save, setting aside the scallops. In small frying pan, sauté the mushrooms in 1 tbs butter, lemon juice, salt and pepper.
After 5 minutes, remove mushrooms and strain butter mixture into reserved broth. Set aside the mushrooms. Heat water for Double Boiler to simmer.
In Double Boiler, blend flour and 1 1/2 tbs butter. Add reserved broth. Add slowly egg yolks which have been beaten with the heavy cream. Blend well. Add scallops. Cook until thickened and smooth. Add mushrooms. Pile into oven bowls, top with buttered bread crumbs and good dash of parmesan cheese. Broil until browned.