Instructions: On medium power (60%), cook scallops, covered with 1/4 cup of the sherry and the bay leaf for 5-6 minutes until scallops are tender and white. Stir once during cooking. Drain liquid off scallops and reserve 1/4 cup. Discard bay leaf. In a 1 quart glass measuring cup heat the butter, onion, and mushrooms for one minute, stir in flour, salt and pepper. Gradually add the remaining wine, reserved 1/4 cup broth and lemon juice, stirring until smooth. Cook 3-4 minutes until mixture is thickened, stirring every minute. Pour over scallops, cover and heat 1-2 minutes until hot through, still on medium power.

Sprinkle with topping and let rest covered for 3-4 minutes before serving.

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