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Scallops En Coquilles

Boil in slightly salted water for five minutes one and a half pounds fresh scallops; drain. Hash very finely six sound shallots and place them in a saucepan with an ounce butter. Gently cook for five minutes without browning, stirring well, then add four tablespoons flour, stir until well heated, add two gills hot milk and one gill scallop liquor. Stir well until it boils. Drop in the scallops and season with a teaspoon salt, one saltspoon cayenne pepper, adding two tablespoons good sherry. Stir well again and let cook for three minutes. Have six clean individual "table shells" and fill them with the preparation. Spread two tablespoons grated Parmesan or Swiss cheese over them equally, and place in a hot oven to bake for eight minutes. Dress on a dish and serve.