Scallops & Mushrooms in Wine Sauce

Ingredients:

500g Scallops
1 1/4 cups Dry White Wine
Few Peppercorns
1 small Bay Leaf
4 Spring Onions, roughly chopped
100g sliced Mushrooms
2 tbsp Butter
3 tbsp Plain Flour
2/3 cup Milk
2 Egg Yolks, 2/3 cup Cream
S&P
Lemon Juice, 2 Potatoes, cooked and mashed
5 tbsp grated Swiss Cheese
5 tbsp fresh Breadcrumbs
Extra tbsp Butter

To Cook:

Clean scallops, separate roe and slice scallop meat.
Combine wine, peppercorns, bay leaf, spring onions and mushrooms in a pan and bring to the boil.
Reduce heat and simmer for 2-3 mins.
Add scallops and enough water to cover.
Cook over a gentle heat for 3-5 mins or until tender.
Remove scallops and keep warm.
Simmer cooking liquid until reduced to 1 1/4 cups.
Strain.
Melt butter, add flour and cook for 2 mins.
Gradually add cooking liquid and milk.
Bring to boil, stirring then simmer for 5 mins.
Combine egg yolks and cream and add 1/2 cup of the hot sauce to the cream.
Gradually pour back into sauce and heat through, do not boil.
Taste and adjust seasoning with salt, pepper and lemon juice.
Divide scallops between four serving dishes and cover with some sauce.
Pipe mashed potatoes around the edge of the dish and brush with a little milk.
Mix the cheese and breadcrumbs and sprinkle over the sauce.
Dot with butter and cook under a preheated grill until lightly browned and hot.
Serve remaining sauce separately.