Ingredients:

  • 1 pound (450 g) sea scallops, cleaned
  • 2 tablespoons (30 g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 tablespoons (30 g) all-purpose flour
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) dry white wine (e.g., Sauvignon Blanc)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup (100 g) grated Gruyère cheese
  • 1/4 cup (15 g) fresh breadcrumbs (optional)
  • Extra fresh parsley, for garnish

Instructions:

  1. Pat scallops dry with paper towels. Season with salt and pepper.
  2. In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add scallops; cook for about 2-3 minutes per side until golden brown. Remove from heat.
  3. In the same skillet, melt more butter and add flour; whisk for 1-2 minutes until lightly golden. Gradually whisk in the heavy cream and white wine, cooking until thickened (about 5 minutes). Stir in cayenne pepper, parsley, and season to taste.
  4. Return scallops to the sauce, mixing gently to coat. Pour the mixture into a baking dish or divide among ramekins.
  5. Sprinkle grated Gruyère cheese over scallops. Optionally, add breadcrumbs for extra crunch. Broil in the oven until golden and bubbly (about 3-5 minutes).
  6. Remove from oven and let cool for a minute. Garnish with fresh parsley and serve hot.