Scallops in Wine
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.