1 pound bay scallops            
 1/2 lb. mushrooms, sliced
 1/4 cup dry white wine          
 1 bay leaf
 1/4 cup butter                  
 1/4 cup flour
 1 cup light cream               
 1 tbsp. parsley
 1/2 tsp ground pepper           
 2 tbsp dry sherry
 paprika to taste
 Makes 4 servings.
 Preheat oven to 375F. Combine scallops with wine, mushrooms, and bay leaf in
 large skillet. Bring to a boil; cover and simmer for 2 minutes. Remove pan
 from heat. Melt butter in saucepan. Blend in flour, stirring until smooth.
 Add cream; cook over medium heat, stirring constantly, until sauce thickens.
 Add parsley, pepper, and sherry. Stir scallop mixture into cream sauce.
 Spoon mixture into 4 small ramekins (small baking dishes). Cover with foil
 and bake for 15 minutes. Uncover and bake for 5 minutes more, or until sauce
 bubbles. Remove scallops from oven. Sprinkle with paprika and serve.
 Source: The Recipe Page Newsletter