Instructions: Combine the wine, shallots and salt in a saucepan and simmer for a few minutes. Add scallops and mushrooms and return to simmer; simmer for only a few minutes. Remove scallops and mushrooms with a slotted spoon and reserve. Boil down the cooking liquid to 1 cup and reserve.

For the sauce: Cook the butter and flour together slowly for 2 minutes. Add the poaching liquid and continue to cook and stir until thickened. Add the lemon juice and half and half. Season with salt and white pepper.

To assemble: Divide the scallops and mushrooms among the 4 shells. Cover with sauce. Garnish with bay shrimp. Sprinkle with crumbs. Reheat in a 400 degree oven just until bubbling. Dont overcook or scallops will toughen. May also be refrigerated and reheated later.

Serve with: Mashed potatoes, piped around the edge of the plate, and brushed with melted butter.

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