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Scallops, Colbert

Place one and a half pounds fresh scallops in saucepan with half gill white wine and just enough water to cover them, season with half teaspoon salt and let boil for five minutes. Strain liquor into another saucepan and let reduce on open fire to a glaze, then pour in two light gills demi-glace, the juice of half a lemon and a half teaspoon freshly chopped parsley. Mix well and let briskly boil for ten minutes, shift pan to corner of range, incorporate little by little a half ounce fresh butter, and pour sauce into scallops pan. Mix well, then dress scallops in a deep, hot dish, arrange six heart-shaped croutons around and serve.