10 scallops
Flour
2 oz. butter
Chopped parsley
1 minced shallot
1/4 pt. fresh cream
1 tbsp. Irish Mist Liqueur
2 beaten egg yolks
Salt and pepper

Roll the scallops in flour. Saute the scallops in 1 ounce of butter for 3 minutes. Add cream, shallot, parsley, and the liqueur. Season with salt and pepper. Cook for 3 more minutes. Remove the scallops from the pan, placing them in 4 empty shells.

Reduce the sauce in the pan to half by boiling. Add the rest of the butter and the egg yolks. Whisk together over a low heat until thick, but not boiling. Pour the sauce over the scallops. Place under a very hot broiler to glaze. Serve quickly.