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Scallops in Shell

1 pint scallops 2 tablespoons butter 1 tablespoon Gold Medal flour Yolks of 3 eggs 1 cup drained liquor 4 tablespoons bread crumbs 1 slice onion 1/2 teaspoon salt Few grains cayenne Drain the scallops, toss them with a tablespoon of butter in a sauce-pan, letting them brown lightly for about ten minutes. Drain from the butter and chop fine. Melt 1 tablespoon of butter, add the onion minced fine and brown it lightly, add the flour, cook together and stir in slowly the scallop liquor. Mix the chopped scallops with the bread crumbs and seasonings and add to the sauce. Beat the yolks lightly, add to the mixture and cook together for three minutes. Fill the shells, sprinkle fine bread crumbs over the top, dot with bits of butter and brown in a hot oven for ten minutes.