parsley, a clove of garlic.
Cut each cleaned scallop in two.
Put them in a small pan with the
butter, salt and pepper, reserving
the red part of the fish. Cook
gently for 10 minutes.
At the same time sauté the
mushrooms in butter in another
pan. Add the sherry, the tomato
purée, and the cooked mushrooms
to the scallops, then stir in the
cream and beaten egg yolks, taking
care not to let the mixture boil. Put
in the red pieces of the scallops,
which will be cooked in 2 minutes,
the finely chopped garlic, the
parsley, and a little lemon juice.