If the scampi are frozen, allow them to thaw, discard any watery liquid and pat dry. Melt the butter in a frying pan, add the scampi and sauté gently for 2–3 minutes. The scampi flesh will firm up. Lift from the pan and keep hot. Add the sherry to the hot butter remaining in the pan and simmer for a few moments until reduced by about half.
Meanwhile blend the egg yolks and flour togethe