Coquilles St. Jacques Parisienne

Combine chicken broth, wine, water, shallots, celery, parsley, bay leaf, peppercorns, salt and thyme in large saucepan; bring to a boil.

Reduce heat and let simmer, uncovered, 15 minutes; strain.

Return liquid to saucepan; add scallops and mushrooms. Cover and simmer 5 minutes.

Remove scallops and mushrooms; set aside.

Quickly boil remaining liquid until reduced to 1 cup.

Melt margarine in medium-size saucepan; blend in flour and cook over low heat until mixture is smooth and bubbly.

Remove from heat; gradually stir in milk and reduced liquid.

Return to heat and bring mixture to a boil, stirring constantly; boil 1 minute. Remove from heat.

Combine beaten egg yolks and heavy cream; gradually stir in 1/4 cup hot sauce.

. Quickly stir egg-cream mixture back into remaining hot sauce; return to heat 30 seconds, stirring constantly.

. Remove excess liquid from scallops and mushrooms; pour sauce over scallops and mushrooms, stirring together gently.

. Spoon mixture into 8 scallop shells or shallow greased baking dishes; sprinkle with cheese.

. Place shells on broiler rack; broil 7 inches from heat until sauce is bubbly and top is lightly browned, about 5 minutes.