Coquilles St. Jacques made with Parmesan

The first time I made Coquilles St. Jacques
I was amazed at how good it was, you will be too!

Ingredients:
1 lb bay Scallops
4 tablespoon Butter
1/2 cup Sliced mushrooms
3 tablespoon Flour
1 cup Dry white wine
2/3 cup Water
2 Parsley sprigs
4 Whole black peppercorns
1 teaspoon Dried thyme
1 Bay leaf
1/2 cup Shallots; or onion-chopped
1 Egg yolk
1/2 cup Heavy cream
1 teaspoon Lemon juice
Cayenne pepper to taste
1/2 cup Dry bread crumbs
1/4 cup Grated Parmesan cheese
Butter
1 1/2 cup Potatoes; cooked and whipped

Directions:
Melt 1 Tb butter in a heavy skillet and saute mushrooms.
Remove mushrooms and set aside. Add remaining 3 Tb butter
and the flour and cook stirring together over medium heat 2-3 minutes.
Combine the wine, water, parsley, peppercorns, thyme, bay leaf and
onion in a saucepan and bring to a boil.
Boil 10 minutes, strain and return liquid to the pan;
add scallops, cover and let simmer 3 minutes.
Remove scallops and set aside. Bay scallops can be served whole.
Reduce liquid to 1 cup; add butter-flour mixture and whisk
constantly until the mixture thickens.
Stir egg yolk into cream, add a little of the hot sauce,
stir into yolk mixture then stir back again into the hot sauce
and turn off heat. Stir in lemon juice, cayenne, mushrooms and scallops. Divide into lightly greased scallop shells
or 3 individual serving casserole dishes.
Melt the butter and fry the bread crumbs in a small skillet.
Mix in the grated Parmesan. Sprinkle this mixture over the scallops.
With a pastry tube pipe a line of whipped potatoes
around the edges of the dish.
Place in a 400 degree F. preheated oven
and broil 2 to 4 minutes until the topping is golden brown.