This one is HEAVILY MODIFIED FROM the original we found on the cooking echo.
Served with rice.  Might be good with wide noodles.

SCALLOPS & MUSHROOMS IN WINE

Serves: 4
1-1/2 Cups Dry White Wine
1 Cup Water
1 Bay Leaf
Pinch of Thyme
1-1/2 lb.. Scallops, Rinsed and
-Drained
5 Tbsp Butter, Divided
2 Tbsp Chopped Onions
1-1/2 Cups Sliced Fresh Mushrooms
2 tsp Chopped Fresh Parsley
1 Tbsp Lemon Juice
1/4 Tsp Ea Pepper, Nutmeg, Thyme
4 Tbsp Flour
1 Cup Heavy Cream
6 Tbsp Freshly Grated Parmesan
1/2 Cup Bread crumbs

  Boil wine, water, bay leaf & thyme in a large
saucepan.  Add scallops and cook until tender
(about 4 minutes).  Remove scallops, strain
broth and reserve 2 cups.  Melt a tablespoon of
butter in a large skillet and saute onions
until tender.  Add mushrooms and cook until
liquid evaporates.  Add parsley, lemon juice,
pepper, nutmeg, and thyme.  Stir well and set
aside.  In a medium saucepan melt 4 tablespoons
of butter, whisk in flour and cook 2 to 3
minutes without browning.  Slowly whisk in
liquid from scallops and cream.  Cook  until
thick and smooth.  In a 2 quart casserole,
place scallops and mushroom mixture, pouring
cream sauce over top.  Combine cheese and
Bread crumbs and sprinkle over top.  Bake until
bubbly (about 20 minutes).  Served with rice.
Might be good with wide noodles.