Felicity Cloake’s ” perfect” version.
Ask the fishmonger to clean the scallops for you, leaving you just the shells, white flesh and orange corals (or do it yourself by using a sharp knife to gently detach the scallops from their shells, then pull off and discard the frill and black stomach sack). Save the corals for another use and set aside the deeper, rounded shells for later.
Melt a tablespoon of the butter in a small saucepan over a medium-low heat, then add the shallots and sweat until soft- about seven minutes.
Add the wine and bring to a simmer, stir in the scallop meat and cook for a minute, turning once halfway through, then scoop out and set aside.
Simmer the wine until it’s almost completely evaporated, then take off the heat, stir in the cream, and season to taste.
Meanwhile, melt the remaining butter in a small pan with the garlic clove, then lift out and discard the garlic. Whizz together the breadcrumbs and parsley in a food processor until green (or vigorously chop them together with a knife), then add the butter, stir and season.
Heat the grill to medium-high. Divide the creamy shallots between the reserved half-shells and put the scallops on top, followed by the breadcrumbs. Grill for about three minutes, until golden and bubbling on top, and serve at once.