Scallops a la Havraise

Pour white wine into a saucepan; add the scallops and take them off at the first boil; drain and mince them finely. Fry without coloring some chopped shallots, dredge over a little flour, add the minced scallops and their broth reduced; lobster coral and chopped up parsley. Fill well buttered scallop shells with this preparation, having them rounded on the top, strew over bread-crumbs, besprinkle with butter and color in a hot oven, then dress them on a napkin in a straight row, and garnish with sprigs of parsley.