Scallops with cream sauce

Preparation

1. Buy scallops from the fishmonger. Separate the coral and save it for another recipe.
2. Gently rinse the walnuts, then dry them with paper towels. If they are thick, cut them in half lengthwise, then season with salt and pepper.
3. In a skillet, melt the butter over low heat, add the scallops, and brown lightly on both sides.
4. Remove from the pan, pour in the Noilly Prat, scrape the bottom well, then let it reduce. Next, add the heavy cream and let it thicken over low heat.
5. Return the scallops to the sauce to coat them well, adding the garlic. Taste, then sprinkle with parsley before serving.