Instructions: 1. Wash and drain the scallops, slice up the mushrooms, seperate the white from the yolks and lightly beat the yolks.

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

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

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

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

6. Bring the marinade to the boil and add 1/2 teaspoonful of butter.

Thicken with the egg yolks.

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

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

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.