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Scallops in Sherry Cream Sauce
by Sam Moody
serves: 2
  Serve over rice with green salad and vegetables.
Ingredients:
  2 tablespoons   butter
  1 pound   bay scallops, rinsed and patted dry
  2 tablespoons   shallots, minced
  1/2 cup   sliced mushrooms
  1/3 cup   dry sherry
  2   egg yolks
  1/2 cup   heavy cream
    salt and pepper to taste
Directions:
  Heat 1 tablespoon of the butter in a large, heavy skillet over nedium-high heat until the foam subsides. Add the scallops and saute, stirring occasionally, for 3 to 4 minutes, or until opaque and slightly firm. Remove from the skillet and keep warm.

Heat the remaining tablespoon of butter in the skillet until the foam subsides. Add the shallots and mushrooms, and saute for 2 minutes, stirring occationally. Add the sherry and bring to a boil. Lower the heat and simmer for 3 minutes, making sure to scrape up any brown bits from the bottom of the skillet.

Whisk together the egg yolks and cream in a small bowl. Gradually whisk the egg mixture into the mushroom mixture, and add the salt and pepper. Return the scallops to the skillet and coat well with the sauce. Serve immediately.