1 lb bay scallops

¾ c white wine

½ tsp thyme

½ tsp tarragon

3 Tbsp butter

½ lb mushrooms, sliced

2 Tbsp flour

½ c cream

1 egg yolk, beaten

¼ c parmesan cheese, grated

½ c swiss cheese, grated

¼ c bread crumbs

salt and pepper, to taste

Poach scallops in wine and herbs - 2 minutes; drain and reserve ½ cup liquid.  Sauté mushrooms in butter, mix in flour.  Blend in cream, reserved liquid, egg yolk, parmesan cheese, salt, and pepper.  Heat until thickened; add scallops.  Spoon into individual baking dishes.  Top each with swiss cheese and edge with bread crumbs.

Bake at 450° oven, 25-30 minutes.5 to 8 minutes until bubbly.