1 lb. crabmeat (can use imitation)
1/2 lb. scallops
5 tbsp. butter
3 tbsp. flour
1/2 c. half and half cream
3 tbsp. sherry
4 egg yolks
1 tsp. salt
4 drops Tabasco sauce

Simmer scallops in own liquor (juice) for 3 minutes. Drain, saving liquor. Cook scallops and crabmeat slowly in butter for 5 minutes, blend in flour and add 1 cup combined cream and scallop liquor. Cook until thickened, stirring constantly. Add sherry, slightly beaten egg yolks, salt and Tabasco sauce. Heat 2 minutes longer stirring constantly but DO NOT allow to boil.

(NOTE: Add more half and half for desired consistency.)