1 pt. seafood (scallops, shrimp or any combination)
4 tbsp. butter
1 tbsp. lemon juice
2 tsp. flour
3/4 c. heavy cream
2 egg yolks, slightly beaten
2 tbsp. dry sherry
Salt

Rinse seafood and pat dry. Melt 3 tablespoons of butter in skillet. Then add seafood and lemon juice and cook for 1 minute. Remove and set aside. Melt the remaining butter in skillet. Stir in flour, cook until smooth and blended. Slowly add cream. Stir constantly over low heat until thick and smooth.

Beat 2 spoons of sauce into yolks, then add the yolk mixture back to the sauce and add sherry and cook for 1 minute. Add seafood and cook 2-3 minutes more. Add salt to taste. Great with pasta, rice or stuffed into shells. Enjoy!