Scallop Casserole (Coquille Saint Jacques)

'Heat wine, water, parsley, thyme, bay leaf, and salt in a large skillet'

'Simmer for 5 minutes

Add scallops and cook, covered, over low heat for an additional 5 minutes'

'Strain the cooking liquid through a fine-mesh sieve into a clean bowl

Reserve the liquid'

'Heat butter in a small saucepan over medium heat'

'Add onion and mushrooms

Cook until they are soft and lightly browned'

'In a separate pan, melt the remaining 2 tablespoons of butter

Add flour and whisk together'

'Gradually add the reserved cooking liquid, whisking continuously to prevent lumps

Bring to a simmer'

'Beat in eggs and heavy cream

Whisk until smooth'

'Add the lemon juice and season with salt

Simmer for an additional 2 minutes or until the sauce thickens'

'Combine the cooked scallops, mushroom mixture, and Parmesan cheese

Season with salt if needed'

'Spoon some of this mixture into each scallop shell and sprinkle with Parmesan cheese'

'Bake in a preheated oven at 200°C for 5-7 minutes or until the casserole is hot and bubbly'

'Serve immediately.'

'Approximate 275 calories per serving'