Directions

Thaw and Prepare Scallops

1. Thaw: For frozen scallops, thaw overnight in the refrigerator, arranged in a single layer in a covered container or mesh strainer over a bowl. If vacuum-sealed, remove from plastic packaging prior to thawing. For quick thawing, seal scallops in a leakproof bag and submerge in cold water for 30 minutes.
2. Trim: If using fresh scallops, keep chilled until 20 minutes before cooking. Remove the tough, muscular side tab if still attached. Do not rinse scallops unless dirt is visible, as added surface water destroys browning capability.
3. Drying Phase 1 & 2: Sandwich scallops between paper towels and press gently. Transfer to a fresh paper towel-lined plate and refrigerate uncovered for 15 to 20 minutes. Blot once more immediately before seasoning.

Prepare Shells and Topping

1. Shell Bed: Position an oven rack 6 inches beneath the broiler element. Spread a ½-inch layer of coarse salt over a rimmed baking sheet. Nestle 8 broiler-safe scallop shells or ceramic coquilles level into the salt. Do not turn on the broiler yet.
2. Gruyère Crumb: In a small bowl, mix breadcrumbs, grated Gruyère, melted butter, parsley, and lemon zest. Keep loose and crumbly; do not pack tightly.

Build the White Wine Cream Sauce

1. Melt 2 teaspoons butter in a small saucepan over medium-low heat. Add shallots and sweat for 2 to 3 minutes until translucent without letting them brown.
2. Pour in white wine, turn heat to medium, and simmer steadily for 4 to 6 minutes until reduced to 2 tablespoons.
3. Add seafood stock and simmer 3 to 5 minutes until liquid measures ¼ cup.
4. Stir in 35% cream and maintain a gentle simmer for 5 to 7 minutes, stirring frequently, until the sauce coats the back of a spoon and measures ½ cup.
5. Remove from heat. Set aside. Do not add lemon, Dijon, or herbs yet.

Sear the Scallops

1. Turn the broiler on High to preheat for 5 minutes. Place an 11” skillet over medium heat for 2 minutes to reach 375°F to 400°F (190°C to 204°C). 
2. Season Batch 1: Season only 4 scallops with Windsor Kosher salt and pepper right before they enter the pan on both sides.
3. Sear: Add 2 teaspoons high-heat oil to the skillet. The oil should shimmer and flow easily without smoking heavily. Place 4 scallops flat-side down with 1 inch of space between them. Press gently for full contact. Cook undisturbed for 1½ to 2 minutes until a dark golden crust forms. The scallops should release with little resistance once a deep golden crust has formed. If they remain firmly attached, give them another 10 to 15 seconds rather than forcing them free.
4. Flip, add ½ tablespoon butter, tilt the pan, and baste for 20 to 30 seconds. Remove to a plate immediately. Scallops should still be undercooked in the center.
5. Batch 2: Wipe pan if butter solids browned heavily. Repeat seasoning, searing, and butter-basting with the remaining 4 scallops and oil/butter.

Assemble, Broil & Serve

1. Finish Sauce: Off heat, whisk Dijon mustard, fresh lemon juice, chives, and tarragon into the warm sauce. Season with salt and white pepper to taste. The sauce should be silky and pourable. If it has become too thick, stir in cream or stock 1 teaspoon at a time. If it seems thin, simmer it for another 30 to 60 seconds before adding the herbs.
2. Fill Shells: Spoon 1½ teaspoons sauce into each shell. Place one scallop in each shell, browned-side up. Spoon ½ teaspoon sauce around the base, keeping the browned top exposed.
3. Top with 2 teaspoons of the Gruyère breadcrumb mixture distributed around the sides. Do not bury the scallop or densely pack the topping. 
4. Broil: Before broiling, check that the shells remain level and that the sauce is not close to overflowing. Slide the tray under the broiler for 1½ to 2½ minutes. Watch constantly; remove as soon as sauce bubbles and cheese turns golden-brown.
5. Serve: Rest for 1 minute. Sprinkle with fresh chives and serve with lemon wedges. Warn guests that shells and salt are hot!