Creamy Baked Scallops

Ingredients
2 lbs Scallops
1 pint dry White Wine
1 oz Butter
1/4 lb Mushrooms
4 Shallots
1 tablespoon chopped Parsley
Salt And Pepper
1 tablespoon Flour
1/2 cup Cream
Breadcrumbs
Extra Butter

Method
Bring wine to the boil, drop in scallops, simmer 5 minutes. Set aside, reserving liquid. Melt butter, add chopped shallots and mushrooms - saute 5 minutes. Add parsley, salt and pepper. Remove from heat, stir in flour, then gradually add 1 cup of scallop stock. Return to heat, stir sauce until it boils and thickens. Add scallops and cream, spoon into ovenproof dish. Sprinkle top with breadcrumbs, dot with extra butter. Brown in moderate hot oven. Serve at once with rice.