Scallops Raspail

Serves 4

• 3½ oz (100 g) unsalted butter

• 8 fresh great scallops, cleaned and trimmed

• Salt and pepper

• 1 shallot, very finely chopped

• Half glass dry sherry

• 7 fl oz (200 ml) double cream

• 2 egg yolks, whisked

• Parsley, finely chopped

Method

Melt the butter in a large frying pan and when it is bubbling, but not burning, add the scallops. Season and cook gently for 2 minutes on each side. Remove the scallops to a serving dish and keep warm. They should be slightly undercooked.

Into the juices in the pan, toss the shallot and the sherry and simmer for 5 minutes, or until you begin to worry that there might not be enough sauce. Then add the cream and, over a low heat, stir in the egg yolks until the sauce resembles a thick custard. Strain the sauce over the scallops and garnish with the chopped parsley.

Add the egg yolks carefully, slowly whisking all the time over a low heat, or you will end up with scrambled egg.