To make the sauce, warm the egg yolks and the Pommeau in a bain-marie, whisking continuously. Season with salt and pepper. Add the cream until you obtain a slightly foamy sauce.
Melt the butter in a frying pan and sear the scallops, which have already been seasoned with salt and pepper, for about 2 minutes on each side, taking care to cook them until they start to obtain a light golden colour.
Place them on top of the sauce, and serve straight away.