New York-Style Scallops

Pat the scallops dry and remove any muscle

Set aside

In a large skillet, melt the butter over medium heat

Add the scallops to the skillet and cook for 3 minutes, stirring occasionally

Sprinkle with salt and white pepper, and stir to combine

Add the cognac and cook for 1 minute, stirring constantly

Add the dry white wine and stir well

Remove the skillet from the heat

In a small bowl, whisk together the egg and heavy cream until smooth

Add a little of the scallop pan sauce to the egg mixture and whisk until combined

Pour the egg mixture into the skillet with the scallops and cook over low heat, stirring constantly, until the sauce thickens

Add the remaining heavy cream and stir well

Remove from heat

Stir in the freshly squeezed lemon juice and grated ginger

Serve with rice and parsley

Serves 2 portions.