Scallops in Wine

Directions

Wash and drain the scallops, slice up the mushrooms.

Seperate the white from the yolks and lightly beat the yolks.

Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf.

Season to taste and cook in wine at a low heat for 15 minutes.

Remove the scallops from the wine and drain them and place in a warming dish.

Retain the marinade.

Fry the mushrooms in butter at a low heat, stirring constantly.

Bring the marinade to the boil and add ½ teaspoonful of butter.

Thicken with the egg yolks.

Combine with mushrooms and scallops and douse in the wine sauce.

Serve on a bed of bread fried in butter and garnish with parsley and lemon.