'2 tablespoons of finely chopped green onion'
'1 cup of dry white wine'
'1/2 teaspoon of salt'
'1/2 sprig of thyme'
'0.5 kg of scallops'
'250g of fresh or canned mushrooms'
'1 cup of water, approximately'
'3 tablespoons of butter'
'3 tablespoons of wheat flour'
'1 cup of milk'
'2 egg yolks'
'1/4 cup of heavy cream'
'1/2 cup of grated cheddar or Parmesan cheese'
'Black pepper to taste'
'2 tablespoons of finely chopped green onion'
'1 cup of dry white wine'
'1/2 teaspoon of salt'
'1/2 sprig of thyme'
'0.5 kg of scallops'
'250g of fresh or canned mushrooms'
'1 cup of water, approximately'
'3 tablespoons of butter'
'3 tablespoons of wheat flour'
'1 cup of milk'
'2 egg yolks'
'1/4 cup of heavy cream'
'1/2 cup of grated cheddar or Parmesan cheese'
'Black pepper to taste'
'Sauté the onion with wine, salt, and thyme for 5 minutes.'
'Add the scallops, mushrooms, and enough water to cover all ingredients.'
'Cover and simmer slowly for 5 minutes.'
'Remove the scallops and mushrooms.'
'Let the liquid cook, uncovered, until it reduces to 1 cup.'
'Melt the butter, whisk in flour, and mix well.'
'Add the cooking liquid and milk
Let it come to a boil, stirring constantly.'
'Cook for 1 minute.'
'Whisk together egg yolks, heavy cream, and black pepper
Add to the hot sauce, whisking well.'
'Bring to a simmer again, whisking constantly.'
'Add the cheese.'
'Combine 2/3 of the sauce with the scallops and mushrooms.'
'Place in six buttered shells.'
'Cover with remaining sauce and sprinkle with a little more cheese.'
'Bake until golden brown.'
