INGREDIENTS

POACHING
1 Cup dry white wine
1 bay leaf
½ Teaspoon salt
1 Pound Sea Scallops
½ Teaspoon pepper
½ Pound sliced fresh mushrooms

SAUCE
3 Tablespoons butter
2 Egg yolks
4 Tablespoons flour
½ Cup whipping cream
¼ Cup scallop liquid or seafood stock
¼ Lemon juiced
¾ Cup of whole milk
10 Tablespoons Swiss cheese
Salt and pepper to taste

INSTRUCTIONS
Combine all poaching ingredients except the Scallops and mushrooms. Bring to a simmer for a few minutes; add Scallops and mushrooms and enough water to slightly cover Scallops. Bring back to a simmer and lower heat so that liquid is not boiling but slowly poaching for about 5 minutes.

Melt butter and mix flour to make a white roux. Do not let the flour brown. Cook slowly until mixture is smooth. With the fire turned off blend in the poaching liquid, then the milk. Cook for about 2 minutes on low fire. Blend the egg yolks and cream in a separate bowl. When blended drip the egg and cream mixture slowly into the hot sauce beating until sauce is smooth. Return sauce to heat and stir for about 2 minutes then add the lemon juice, salt and pepper to taste. Add the Scallops and mushrooms to about 2/3 of the sauce and mix well with fire off. Butter Scallop shells or ramekins and add the Scallop and mushroom sauce mixture. Spoon remaining sauce over Scallops and top with grated Swiss cheese. Broil until cheese is melted and sauce is hot. Should be served immediately from oven.