Slice the scallops crosswise. If they're very large, halve or quarter them from top to bottom as well. Sprinkle with Creole seasoning to your taste, and brush with some of the melted butter.
Sear the scallops in a heavy skillet for about a minute on each side. Remove and set aside.
Lower the heat to medium. Add the wine and bring it to a boil while whisking the pan to dissolve the browned bits from the scallops. Reduce the wine by half, then whisk in all but 1 Tbs. of the remaining butter. When it begins bubbling, whisk in the flour until blended completely. Add the egg yolks, the green onions and mushrooms, and cook until the onions are soft.
Stir in the fish stock or oyster liquor, salt, and Tabasco. Bring to a light boil. Add the scallops to the pan and cook until the sauce thickens.
Pour the pan contents into coquille shells or au gratin dishes. Top with a mixture of parmesan cheese and bread crumbs and a flake or two of the remaining butter. Bake on a pan in a preheated 350-degree oven until the top browns and the sauce bubbles. Serve hot, but with a warning about how hot it is.