Coquilles St. Jacques

Melt 1 Tb butter in a heavy skillet and saute mushrooms. Remove mushrooms and set aside. Add remaining 3 Tb butter and the flour and cook together over medium heat 2-3 minutes, stirring constantly. Combine the wine, water, parsley, peppercorns, thyme, bay leaf and onion in a saucepan and bring to a boil. Boil 10 minutes, strain and return liquid to the pan; add scallops, cover and let simmer 3 minutes. Remove scallops and set aside. Bay scallops can be served whole; the larger sea scallops should be sliced into thirds across the grain. Reduce liquid to 1 cup; add butter-flour mixture and whisk constantly until the mixture thickens. Stir egg yolk into cream [or you can use evaporated skim milk for a reduced fat version], add a little of the hot sauce, stir into yolk mixture then stir back again into the hot sauce and turn off heat. Stir in lemon juice, cayenne, mushrooms and scallops. Divide into lightly greased scallop shells (6 servings, if an appetizer) or 3 individual serving casserole dishes (if entrees). Melt the butter and fry the bread crumbs in a small skillet. Mix in the grated Parmesan. Sprinkle this mixture over the scallops. With a pastry tube pipe a line of whipped potatoes around the edges of the shell/dish. Place in a 400 degree preheated oven and broil 2 to 4 minutes until the topping is golden brown.