12 large, fresh scallops, dry packed
6 scallop shells or shallow gratin dishes
1 pound button mushrooms
1 shallot, minced
1 tsp. fresh thyme, minced
1 tsp. butter
2 C. fish stock
1 tsp. fresh lemon juice
1/2 C. heavy cream
1/2 C. bread crumbs, sautéed gently in 1 tsp. butter
Salt and pepper, to taste
1 tsp. minced chives, for garnish

Bring the fish stock to a gentle simmer. Poach the scallops for 1 minute, remove and cut the scallops into quarters. Reduce the fish stock by half, add the cream and simmer for two minutes; remove from the heat. Slice the mushrooms and sauté gently in 1 tsp. butter with the thyme and shallot. (The mixture should slowly dry out rather than brown). Combine the scallops, mushrooms and cream sauce. Season with salt, pepper and lemon juice. Distribute the mixture evenly between the six shells. Add a sprinkling of the buttered bread crumbs. Run under the broiler until the mixture is brown and bubbly. If you’re fancy, mound a little rock salt on six plates to hold the shells. Garnish with the chives and fresh pepper.