Cut the chicken in pieces. Cook them in 2 tablespoons butter without browning. Remove them and keep warm. In the same butter, fry the scallops. Put aside. Add some butter and cook the minced shallots until soft. When they are transparent, replace the chicken, add the white wine, the bouquet garni, salt, pepper and simmer over a low heat. Poach the langoustines in boiling salted water for 5 minutes. Remove them and cool. Cut them in two lengthwise, leave the small ones whole. Put aside. Cook the cockles until they open. Shell them and cool them in cold water, then put them back into their strained juice. When the chicken is cooked, discard the bouquet garni and degrease with a spoon. Add the cream, 2 tablespoons cockle juice and the cornstarch dissolved in 2 tablespoons water. Bring to a boil, taste for seasoning and add the shellfish without forgetting the scallop roe (coral). Simmer for 10 to 12 minutes. Before serving, mix the egg yolks with a teaspoon of the lemon juice and a few spoonfuls of the hot sauce, before adding to the sauce, off the heat.
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1 3 1/2 lb chicken
4 sea scallops, with roe (coral) if possible, cut crosswise in two
