Roll the scallops in breadcrumbs and then lightly fry in vegetable oil for 4 minutes. Clean the mushrooms, chop them into small pieces and fry in butter for 4 minutes. Drain off the juices and put the mushrooms aside. Now, make a paste with cornflour and the juices, flavour it with pepper and salt and as it thickens, add a little wine to flavour, keeping it at a smooth consistency. Add the lightly beaten egg yolk and cook for 4 minutes. Return the mushrooms to the sauce and heat for a further 4 minutes. Place the cooked scallops on the scallop shells and surround them with sauce. Add ground black pepper and sprinkle on a little chopped thyme, then grill for about 4 minutes and serve bubbling hot.
© 1986 All rights reserved. Published by Macmillan.