Simmer the wine, shallots, bay leaf, parsley, salt and pepper, uncovered, in a large enamel or stainless saucepan, for 5 minutes. Add the scallops, mushrooms and enough water to cover. Cover. Simmer until the scallops turn milky (3-4 minutes). Drain. Reserve the cooking liquid. Set the scallops and mushrooms aside to cool. Return the liquid, bay leaf and parsley to the saucepan. Boil rapidly, uncovered, until the volume is reduced to the amount indicated in the ingredients list. Slice the scallops 1/8" thick across the grain. Prepare the sauce by melting the butter in a small saucepan. Blend in the flour. Strain the reduced cooking liquid. Add along with the cream. Heat, stirring constantly, until thickened and smooth. Spoon a little of the hot sauce into the egg yolks. Add the egg yolks to the pan. Set over the lowest heat. Cook, stirring, for 1 minute (do not allow the sauce to boil). Mix in the lemon juice, salt and pepper. Pour over the scallops and mushrooms. Toss to mix. Preheat the broiler. Spoon the scallop mixture into individual scallop shells or au gratin dishes. Mix the topping ingredients. Sprinkle topping equally over each portion. Set on a large baking sheet. Broil 4" to 5" from the heat until bubbly and dappled with brown (4-5 minutes). Serve. Posted to EAT-L Digest by Joel Ehrlich on Jan 7, 1998