Step 1

Heat oven to 350F and butter a 9X9 (2 quart) casserole dish or individual ramekins or scallop shells (available in kitchen shops) that hold 1/3 - 1/2 cup measures.

Step 2

Clean scallops very well and pat dry with paper towels. (Optional: after rinsing in plain water, place in a milk bath while you prepare vegetables and herbs to remove any fishy odor or taste, then remove, rinse and pat dry)

Step 3

Make broth: In a small saucepan, combine shallots, mushrooms, garlic, wine, juice from 1/2 lemon, bay leaf, parsley, thyme, salt and pepper.

Step 4

Bring to a boil, then reduce heat and simmer 10 minutes. Add scallops and simmer an additional 2-5 minutes or until scallops are opaque. Drain and reserve broth. Set scallops and vegetable mixture aside. Pick out bay leaf and sprigs of thyme.

Step 5

Melt butter in saucepan. When hot and bubbly, add flour. Stir until well combined and golden.

Step 6

Slowly add broth and stir until smooth. Reduce heat.

Step 7

Whisk egg yolk into cream, then slowly add into saucepan, along with 1/3 cup Parmesan and a light sprinkle of nutmeg. Do not boil.

Step 8

Add scallop and vegetable mixture to white sauce and stir to combine and thicken.

Step 9

Taste and adjust salt and pepper. Add additional lemon juice from remaining half of lemon if desired.

Step 10

Pour into prepared casserole dish, ramekins, or shells and top with bread crumbs and remaining 1/3 cup Parmesan.

Step 11

Bake until bubbly — about 12 minutes if in a casserole dish, less if in ramekins or shells.

Step 12

Optional: Finish with a quick broil to brown the top.