Scallops au Gratin

• 8–10 scallops
• ½ pint dry white wine
• 2 tablespoons finely-chopped

Wash scallops well in cold water. Separate coral from scallops and remove any membranes still attached.

Combine scallops and coral in a saucepan with dry white wine, shallots, cream, and salt and pepper, to taste. Cover pan and simmer for 5 minutes.

Remove meats; add beurre manié, made by combining flour and butter until smooth, and simmer sauce until it is well blended a