|1 pint scallops||1/4 cup heavy cream|
|4 Tbs butter||2 egg yolks, slightly beaten|
|1 Tbs lemon juice||2 Tbs dry sherry|
|2 tsp flour||Salt|
Rinse the scallops and pat dry with paper towels. Cut them in half. Melt 3 tablespoons of the butter in a skillet and add the scallops and lemon juice. Cook for 1 minute, remove and set aside. Melt the remaining tablespoon of butter in the skillet, stir in the flour, and cook until smooth and blended. Slowly add the cream, stirring constantly . Stir over low heat until thickened and smooth. Beat 2 spoonfuls of sauce into the yolks, and then stir the yolk-sauce mixture back into the sauce. Add the sherry and cook for 1 minute. Add the scallops and cook 2-3 minutes more. Add salt to taste.
Fannie Farmer Cookbook