Combine scallops, water, wine, parsley and bay leaf in saucepan. Bring to a boil and cook over low heat for 5 minutes. Drain scallops, reserving liquid. In a saucepan, combine mushrooms, onion, sherry, lemon juice and 2 Tablespoons butter. Bring to a boil, cover and cook over low heat for 10 minutes. Strain and reserve liquid. Dice scallops and mix with mushroom/onion mixture. Set aside. Melt 3 Tablespoons butter in saucepan. Blend in flour. Add reserved liquids, stirring constantly to boiling point. Cook over low heat 3 minutes. Beat egg yolks and whipping cream in bowl. Add a little hot liquid, stirring. Then pour egg yolk and cream mixture into saucepan with liquids and cook until thickened (do not boil). Season with salt and pepper. Add scallops/onion/mushrooms. Mix well and spoon into 8 ramekins. Dot with butter and bread crumbs. Bake in 450? oven for 10 minutes. Yield: 8 servings. KENNETH E. CARLE STUTTGART, AR From
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 196 (41%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 464mg||143 %|
|Sodium 1095.5mg||38 %|
|Potassium 427.5mg||11 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 42.7g|
|Protein 23.3g||33 %|
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Calories per serving: 483
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