Scallops a la Brestoise

Cook the scallops in a sautoir with white wine and half as much mushroom liquor, drain and chop them well. Fry in butter without coloring, finely cut up onions, moisten with the scallop broth, add fresh breadcrumbs, and let cook slowly for ten minutes, then add well-chopped lobster coral, fine herbs, salt, nutmeg, a dash of cayenn0e, a piece of butter and the chopped scallops; mix thoroughly and with this preparation garnish the scallop shells full and rounded on top; besprinkle with fresh bread-crumbs, pour over a little butter, and set them in a moderate oven; when a fine color, dress crown-shaped on folded napkins with sprigs of parsley in the center.