Dry and season scallops.
Melt the butter in a heavy pan at med high heat. Saute the scallops, turning only once browned on the bottom. Do NOT overcook! Remove to a plate when done.
Add minced shallots to the pan and saute till tender, scraping up the brown bits left behind by the scallops. Deglaze the pan with the white wine.
Scrape up the brown bits and reduce the wine till very little is left.
Add the tomatoes and cook till soft, about 5 minutes.
Add the cream and any liquid that has accumulated around the scallops
Reduce by about 1/3 stirring so as to not scorch the tomatoes.
Whisk the egg yolks and temper with some of the sauce.
Add the yolk mixture into the sauce and stir till thickened.
Add the lemon juice and stir. Mix in parsley.
Place scallops on a plate (or on some pasta) and spoon hot sauce over top.