1.Bring stock, wine and shallots to the boil in medium saucepan, reduce heat. Add scallops and mushrooms, simmer 2 minutes or until scallops are barely cooked. Using slotted spoon, remove scallops and mushrooms.
2.Bring poaching liquid to the boil, boil 5 minutes or until reduced to ½ cup. Strain into heatproof bowl, reserve liquid.
3.Melt butter in small saucepan, add flour, cook, stirring, until mixture bubbles and thickens. Gradually stir in combined milk, cream and reserved poaching liquid, cook, stirring, until mixture boils and thickens. Remove from heat, whisk in egg yolks and juice.
4.Preheat grill (broiler).
5.Combine breadcrumbs, cheese, chives and extra butter in medium bowl. Divide scallops and mushrooms among four 1-cup (250ml) gratin dishes, spoon over sauce. Sprinkle with breadcrumb mixture. Place scallops under grill until browned lightly.
Look for fresh scallops as frozen scallops give out a lot of water.
Note
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