Sea scallops baked in a creamy wine sauce. Rich and decadent, but oh so good !!! Perfect for a special occasion. Don't overcook the scallops !!! Adapted from The Fisherman's Wharf Cookbook in San Francisco.
Saute the scallops in 3 tablespoons butter until golden brown. Add the dry white wine, stirring well. Then transfer the scallops to a buttered casserole.
Saute the mushroooms and onion in 2 tablespoons butter for 7 minutes.
Melt 3 tablespoons butter in another saucepan and add the flour, blending well. Then add the Sherry and cook gently for a few minutes. Next slowly add the milk and cream (mixed), stirring constantly until well blended. Season with salt and a pinch of cayenne pepper.
When the sauce has thickened, remove from heat, and stir in the beaten egg yolk.
Pour the sauce over the scallops in the casserole and top with bread crumbs, and dot with butter.
Bake the casserole in a preheated 350 degree oven for 10 minutes, or until the top is browned.