A fancy restaurant grade dish you can make at camp

Ingredients

• 600g shucked scallops (or mussels, pipis, cockles etc, may be substituted)
• ¼ cup cream
• 2 tablespoons butter
• 2 tablespoon cooking sherry
• 1½ teaspoons flour
• 2 egg yolks

Method

Simmer shucked shellfish in a little water for three minutes

Drain, saving the liquor (cooking water)

Cook shellfish slowly in butter for 5 minutes. Blend in flour and add cream and ¼ cup of shellfish liquor

Cook until thickened, stirring gently, but constantly

Add sherry and slightly beaten egg yolks. Heat two minutes longer, stirring gently, but constantly, but do not allow sauce to boil

Serve on toast

Other options:

• Stir in ½ cup grated mild cheddar cheese with the cream