|Bay scallops/Sea scallops, cut into smaller pieces||1 Pound|
|White vermouth||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Mushrooms||4 , thinly sliced|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||4 Tablespoon|
Place the scallops, vermouth, water, tarragon, and parsley in a small glass or ceramic casserole.
Cover and cook on the highest setting for 2 minutes.
Drain the scallops and reserve the liquid.
Heat 2 tablespoons of butter in a small bowl.
Add and cook the mushrooms for 2 minutes.
Stir in the flour and the reserved liquid.
Stir in the egg yolks and whipping cream.
Combine with the scallops and place in scallop shells or ramekins.
When ready to serve, reheat in the microwave oven on "reheat" setting for 2 minutes.
Sprinkle with cheese, dot with butter, and place under the preheated broiler of a conventional oven for 3 minutes, until the cheese is lightly browned