Preparation time: a few minutes
Cooking time: 14 minutes
 

For additional flavor, you can

• add the liquid from the scallop shells in step 3
• add some finely chopped mushroom in step 2.

1. Finely chop the garlic; finely chop the parsley by hand or in a food chopper.
2. In a small saucepan, cook the garlic and parsley for 2 minutes in a knob of butter over low heat.
3. Add the white wine and simmer gently for 10 minutes.
4. Bind the sauce by adding the cream beaten with the egg yolk.
5. Season with salt and pepper; cook for a few minutes without allowing to boil.