Scallops Italienne - cooking recipe

Ingredients

1 1/2 lb. fresh scallops
1 c. dry white wine or water
1 c. water
2 bay leaves
6 black peppercorns
1 tsp. salt
1/2 lb. fresh mushrooms, quartered
4 Tbsp. butter or margarine
8 oz. spinach (green) noodles
1 c. whipping cream
2 eggs, slightly beaten
3/4 c. grated Parmesan cheese

Preparation

Cut scallops in half.
Heat wine, water, bay leaves, peppercorns and salt in 10-inch skillet.
Add scallops.
Simmer 2 to 3 minutes until scallops are cooked through.
Remove with slotted spoon.
Bring liquid to boil and heat until reduced to 1/2 cup.
Saute mushrooms in 2 tablespoons butter, 2 to 5 minutes.