method
1. Simmer scallops in their own liquor 3 minutes. Drain, saving liquor.
2. Cook scallops slowly in butter 5 minutes, blend in flour and add 1/2 cup combined cream and scallop liquor. Cook until thickened, stirring constantly.
3. Add sherry, slightly beaten egg yolks, salt and Tabasco sauce. Heat 2 minutes longer, stirring constantly, but do not allow sauce to boil.
4. Serve in patty shells or on toast.
