Gently sweat the shallot in butter till soft (about 8 minutes)
Stir in the sorrel and wilt briefly before adding the cream
Heat gently and keep warm while you cook the fish
Melt the remaining butter in a large pan and add the olive oil
Add the halibut presentation side down and cook over a medium heat for 3 minutes or so depending on the thickness of the steak
Turn the halibut and add the scallops.
Cook over a medium heat for a further 3 minutes, turning the scallops mid way
Just before you are ready to serve the fish, add the egg yolk to the cream sauce and heat through stirring constantly so that the sauce thickens. Check and adjust seasoning
Plate the fish over the sauce and surround by scallops
Serve with wedges of lemon.
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