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Method :
Put the white
wine, onion and bouquet garni in an enamel or non-stick saucepan and
simmer for 10 minutes. Add the scallops and cook for another 5 minutes,
then remove them form the liquor and put on one side. Strain the liquor
and reserve. Wipe the mushrooms and cut any that are large into halves.
Poach gently in one-third of the butter for 3 minutes, then drain and
add to the scallops.
Make roux
with the remaining butter and flour and moisten with the reserved liquor
and enough milk to make a very thick sauce. Remove from the heat and
beat in the cream. Mix half of this sauce with the mushrooms and
scallops.
Butter the
scallop shells or an ovenproof dish, spoon in the scallops, then cover
with the remaining sauce. Sprinkle with Parmesan and breadcrumbs and
cook under a hot grill for 10 minutes. Serve at once.
Serves 6
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