Scallops in Creamy Wine Sauce

Ingredients

• 1 lb sea scallops
• 8 tablespoons butter
• 3 ounces dry white wine
• 1/2 lb mushroom, sliced
• 1/2 cup onion, chopped
• 3 tablespoons flour
• 3 ounces sherry wine
• 1 cup cream
• 1 cup milk
• salt, to taste
• cayenne, pinch
• 1 egg yolk, beaten
• breadcrumbs

Directions

1. 1

   Saute the scallops in 3 tablespoons butter until golden brown. Add the dry white wine, stirring well. Then transfer the scallops to a buttered casserole.

2. 2

   Saute the mushroooms and onion in 2 tablespoons butter for 7 minutes.

3. 3

   Melt 3 tablespoons butter in another saucepan and add the flour, blending well. Then add the Sherry and cook gently for a few minutes. Next slowly add the milk and cream (mixed), stirring constantly until well blended. Season with salt and a pinch of cayenne pepper.

4. 4

   When the sauce has thickened, remove from heat, and stir in the beaten egg yolk.

5. 5

   Pour the sauce over the scallops in the casserole and top with bread crumbs, and dot with butter.

6. 6

   Bake the casserole in a preheated 350 degree oven for 10 minutes, or until the top is browned.