Scallops Poulette

1/4 cup Butter
2 Tbs All-Purpose Flour
1/2 tsp Salt
1 Bay Leaf
1 egg yolk
1 Tbs Fresh Chopped Parsley
1/2 cup Milk or light cream
1 Tbs minced onion
1/4 cup White Wine
1 pound bay scallops
2 tsp lemon juice
1/8 tsp ground black pepper
4 oz can sliced mushrooms, drained (optional) or
2 cups vegetables (Mixed veggies, green beans or stir fry veggies)

1. In skillet melt butter and add onion, stir in flour until blended, add mushrooms or veggies, wine, salt, pepper, scallops, bay leaf and lemon juice.  Cover and simmer 5 or 6 minutes, until scallops turn opaque.  Remove and discard bay leaf. 
2.  In a small bowl, stir together milk and egg yolk, slowly add to hot liquid, mix well and cover, cook for 3 more minutes.   Sprinkle with parsley before serving. 
3.  Serve with rice.