• 450 g/1 lb prepared scampi
• 50 g/2 oz butter
• 2–3 tablespoons medium-dry sherry
• 2 egg yolks
• 1 level tablespoon flour
• 3 dl/½ pint single cream
• salt and freshly milled pepper
• squeeze of lemon juice

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 together in a small basin. Gradually stir in the cream. Pour this mixture into the frying pan and stir over moderate heat until the sauce has thickened and is just simmering. Season well with salt and pepper and add a squeeze of lemon juice. Replace the scampi and cook gently for a few moments to heat through. Then draw off the heat. Serve with buttered rice.