3/4 lb. scallops, fresh or frozen
1 tbsp. chopped parsley
1 tbsp. chopped chives
1 clove garlic, minced
1 1/2 tsp. celery salt
2 egg yolks
1/2 c. butter, softened
1/2 c. cream
1/4 tsp. curry powder

Thaw scallops if frozen. Remove any shell particles and rinse thoroughly. Cut large scallops into 1 - 1 1/2 inch pieces.

Combine butter, chives, parsley, celery salt and garlic in an 11x7x1 inch bake and serve dish. Spread evenly over bottom of dish; cover with scallops. Bake at 450 degrees F. for 10 minutes or until scallops are done.

Beat cream, egg yolks and curry powder until mixture thickens. Spread evenly over scallops. Return to oven for 2 to 3 minutes longer, or until cream sauce begins to brown slightly. Serves 4.