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1
Pat scallops dry, then quarter and season with 1/8 tsp of salt.
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2
Boil fish stock, wine, shallot, thyme, and 1/2 tsp salt in a heavy medium sauce pan, covered, 5 minutes. Strain liquid through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return liquid to saucepan. Bring to a boil, then stir in scallops and simmer, covered, stirring occasionally, until just cooked through, 2 to 3 minutes. Remove scallops with a slotted spoon and keep warm, covered. Reserve cooking liquid in saucepan.
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3
Meanwhile, simmer creme fraiche in a small heavy saucepan until reduced to 1/2 cup, about 3 minutes. Add to cooking liquid in saucepan and simmer 3 minutes.
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4
Whisk together yolks, 1/4 cup creme fraiche miture, and 1/4 tsp pepper in a bowl. Add half of remaining creme fraiche mixture to yolk mixture in a slow stream, whisking, then return to saucepan, whisking. Cook over very low heat, whisking, until just slightly thickened, about 1 minute (do not boil). Remove from heat and season with salt.
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5
Divide scallops among 4 warmed small soup bowls and sprinkle with chives. Pour soup over scallops and serve immediately.
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6
***Eggs are not fully cooked in this recipe.
