~Scallops Newburg~ submitted by Sanna
		2 lbs scallops 4 tablespoons butter or margarine 1/2 cup sherry or cooking wine 1 1/2 cups heavy cream 4 egg yolks, beaten 1/2 tsp salt dash of white pepper       (or black pepper if you dont have white pepper) 1 or 2 dashes of hot pepper sauce(optional) 1/8 tsp dry mustard (optional) Brown scallops in butter/margarine, add sherry and simmer 5 minutes. Remove from heat. Stir cream into beaten egg yolks and VERY slowly, stirring constantly, add to scallops and pan juices. Add seasonings to taste. Cook slowly, stirring constantly, until sauce thickens. Do not boil. Serve immediately over pre-baked puff pastry shells or hot cooked rice. Shrimp, lobster or crab may be substituted for the scallops.