Scallops A La Newburg - cooking recipe

Ingredients

3/4 lb. scallops
butter
1 Tbsp. lemon juice
1 Tbsp. flour
3/4 c. half and half
1 egg yolk
2 Tbsp. sherry

Preparation

Saute scallops in butter.
Add 1 tablespoon lemon juice and simmer 1 minute.
Set aside.
Melt 2 tablespoons butter and make roux with 1 tablespoon flour.
Slowly stir in 3/4 cup half and half.
Return scallops and simmer 2 minutes.
Add 1 egg yolk and 2 tablespoons sherry.
Serve with rice.