Coquilles St. Jacques

1 lb. fresh mushrooms, sliced
5 tbsp. butter
1 lb. scallops
3/4 cup dry vermouth
1/4 cup water
1 bay leaf
1/2 tsp. salt
3 tbsp. flour
1 cup light cream
Buttered bread crumbs

Saute mushrooms rapidly in two tablespoons of the butter and set aside. Combine scallops, vermouth, water, bay leaf and salt in a saucepan and bring to a boil. Reduce heat, cover and simmer five minutes. Drain scallops, reserving one cup of the broth. Discard bay leaf. Cut scallops into quarters. Make a white sauce of the remaining three tablespoons of butter, the flour, reserved broth and cream. Add mushrooms and scallops and spoon into six scallop shells. Top with bread crumbs and bake, uncovered, in a preheated 400 degree oven for ten minutes. Serves six.