1 pound sea scallops, whole -washed and dried

SAUCE quarter cup butter quarter cup onion -finely chopped quarter pound mushroom -sliced quarter cup flour, all-purpose dash pepper 1 cup light cream 1 cup Gruyere cheese -grated 2 tablespoons dry white wine half cup court bouillon 1 tablespoon parsley -chopped

MASHED POTATOES 2 pounds white potatoes -peeled and chopped quarter cup butter quarter cup milk salt and pepper 1 egg yolk quarter cup parmesan che

In medium saucepan combine ingredients for court bouillon, bring to a boil. Simmer 10 minutes add half cup wine. Add scallops, simmer 6 minutes, drain, reserve liquid. Prepare sauce. Saute onions and mushrooms in half cup butter until tender. Remove from heat, stir in flour and pepper blend well. Gradually stir in cream, bring just to boil stirring constantly. Reduce heat and simmer until thick 4-5 minutes. Add gruyere cheese stir until melted. Remove from heat stir in wine and half cup court bouillon and parsley. Add scallopps mix well. Divide into 6 scallop shells. Prepare mashed potatoes with egg yolk. Pipe around scallop shells with pastry bag and star tip.. Sprinkle with parmesan cheese. Place shells on cookis sheet. Broil 10 cm from heat until golden brown and heated through, 2-3 minutes.