Pat dry the scallops using a kitchen paper towel.

Mix the egg yolk sauce ingredients (egg yolks, olive oil, salt, and pepper) in a bowl.

Blend scallops and the fresh cream, salt, and consomme in a mixer until smooth to create a scallop paste.

Whisk egg whites in a separate bowl until fluffy using a hand mixer.

Fold the scallop paste into the whisked egg whites gently using a spatula. Pour into heatproof containers and cover with aluminum foil.

Place the containers in a deep frying pan lined with a cloth. Add water to reach 1/3 of the container height, cover, and heat on medium until boiling. Cook for 2 minutes.

Reduce to low heat, slightly open the lid using chopsticks, and cook for 10 minutes. Turn off the heat and let steam for another 10 minutes.