Serves:

Ingredients:

2 Dozen Scallops
Small Bottle dry white
wine
1 Bay leaf
1/2 lb Mushroom
2 Eggs
4 sl To 6 sl Bread
Parsley
4 To 6 Quarters Lemon

Method:

1.
Wash and drain the scallops, slice up the mushrooms, seperate the white from the yolks and lightly beat the yolks.
2.
Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf added.
3.
Season to taste and cook in wine at a low heat for 15 minutes.
4.
Remove the scallops from the wine and drain them and place in a warming dish.
Retain the marinade.
5.
Fry the mushrooms in butter at a low heat, stirring constantly.
6.
Bring the marinade to the boil and add 1/2 teaspoonful of butter.
Thicken with the egg yolks.
7.
Combine with mushrooms and scallops and douse in the wine sauce.
8.
Serve on a bed of bread fried in butter and garnish with parsley and lemon.
Serves 4