Ingredients
- 1/4 cup all-purpose flour
- 8 large fresh sea scallops
- kosher salt and freshly ground black pepper
- 4 tbsp (1/2 stick) salted butter
- 1/2 sweet onions, finely diced
- 2 garlic cloves, minced or grated
- 2/3 cup white wine
- 1/2 cup heavy cream
- 1 bay leaf
- 2-3 sprigs fresh thyme leaves
- 1/2 tsp crushed red pepper flakes
- 2 croissants, halved horizontally
- 1 1/2 cups shredded Gruyere cheese
- fresh thyme leaves, for serving
Directions
- Preheat the broiler to high with a rack in the top third.
- Place the flour in a small bowl. Season the scallops with salt and black pepper on both sides, then dredge in the flour.
- In a large skillet, melt 2 tbsp of the butter over medium heat. Add the scallops and sear on both sides until golden and just tender, 1 to 2 minutes per side. Remove from the skillet and set aside.
- In the same skillet, melt the remaining butter over medium-high heat. Add the onion and cook until softened and lightly caramelized, about 5 minutes. Add the garlic and cook for about 30 seconds, until fragrant. Slowly pour in the wine, then stir in the cream, bay leaf, thyme, and red pepper flakes. Increase the heat to high, bring the sauce to a simmer, and cook for about 5 minutes, or until slightly reduced. Remove from the heat and discard the bay leaf and thyme, then season the sauce with salt and black pepper.
- Layer the croissants on the bottom of the skillet or in the bottom of 4 ramekins and add the scallops. Spoon the sauce over the scallops and top with the Gruyere.
- Place the skillet or ramekins under the broiler and broil until the cheese is melted and golden, 2 to 3 minutes. Garnish with fresh thyme, if desired.