2 lbs. Sea Legend Dry Bay Scallops
2 cups dry white wine
1 cup water
1 tsp salt
Leaves from 3-4 stalks celery
2 parsley sprigs
1 bay leaf
6 tbsp butter
1 shallot, finely diced
8 oz. thinly sliced button mushrooms
1 tsp lemon juice
4 tbsp AP flour
2 egg yolks, lightly beaten
3 tbsp heavy cream
4 tbsp breadcrumbs
Bring white wine, water, salt, celery leaves, parsley sprigs and bay leaf to boil. Add scallops. Cover and simmer for 5 minutes. Remove scallops, reserving broth. Quarter scallops; reserve.In a sauté pan, melt 2 tbsp butter; thoroughly sweat onion, mushrooms and lemon juice. Add scallops and simmer until flavors combine.
Prepare a white sauce with remaining butter, flour and strained cooking liquid. When sauce is smooth and creamy, add lightly beaten egg yolks and cream; whisk to combine. Mix in scallop pieces.
Divide scallop mixture among 8-10 buttered scallop shells or attractive ramekins; sprinkle with breadcrumbs; dot with butter.
Bake in a preheated 500°F oven for 5 minutes, or wrap and refrigerate for later use.
Garnish each with a single parsley florette, and thin slice of seeded lemon, if desired.