1 c Dry white wine
1 c Water
1 Bay leaf
6 Black peppercorns
1 lb Bay scallops
5 tb Butter
1 tb Shallots: minced
3 tb Flour
1 ts Salt
1 Sprig parsley
1 pn Nutmeg
2 tb Chopped parsley
Butter
1 tb Lemon juice
1/2 c Fresh bread crumbs
1/4 c Gruyere cheese: grated

Heat oven to 350 F. In large saucepan, bring wine and water to boil. Add bay leaf, peppercorns and thoroughly cleaned scallops. Return to boil, reduce heat and simmer 3-4 min. Drain scallops, reserving broth. In small heavy-bottomed pan, melt 3 T of the butter and cook minced shallots until translucent but not browned. Add flour and stir constantly until it starts to turn golden. Gradually stir in 1 cup reserved hot broth. Continue to cook, stirring constantly, until sauce thickens. Add 1/2 teaspoon of the salt, sprig of parsley and nutmeg, and cook a few more min. Strain sauce into bowl. Add scallops, chopped parsley, lemon juice and remaining 1/2 teaspoon salt. Stir well. Butter 4 baking shells and divide scallop mixture evenly among them. Combine bread crumbs and grated cheese. Sprinkle over filled shells. Dot with remaining 2 T butter. Bake 20-25 min, or until tops are golden brown.

NOTE: May be prepared in a casserole, rather than the 4 baking shells.