12 oz. sea scallops and/or shrimp, lobster or any firm fish
3 tbsp. butter
1 tsp. fresh lemon juice
1 tsp. all purpose flour
1/2 c. heavy cream
2 egg yolks, slightly beaten
2 tbsp. sherry
6 oz. canned or fresh mushrooms
1 sm. jar pimentos
1/2 tsp. paprika
4 sandwich rolls

Cut seafood into bite size pieces. Cook in 2 tablespoons butter for 3 minutes. Add lemon juice and cook for 1 minute. In another saucepan melt remaining butter and blend with flour. Add cream and cook until thickened, stirring constantly. Add egg yolks, sherry and seafood, season to taste. Cut tops from sandwich rolls; scoop out centers and heat rolls in oven. Fill with seafood mixture. Garnish with paprika.