Steps

1. Finely chop the chives.
   🕒 01:43
2. Heat oil in a frying pan, add 1 clove of garlic and 2 shallots, and cook slowly until sweet.
   🕒 02:01
3. (Béchamel Sauce) Melt 10g of butter in a separate pot.
   🕒 02:32
4. Once the butter is melted, add 10g of cake flour and mix while cooking until it's lightly colored, being careful not to scorch it. (Key Tip!) Be mindful of the heat to avoid burning and prevent sticking to the sides of the pot.
   🕒 02:37
5. Gradually add 100cc of milk while stirring and scraping the bottom of the pot until it thickens.
   🕒 03:51
6. Season the sautéed shallots with salt to taste and pepper to taste.
   🕒 05:35
7. Add the 8 scallops and sauté.
   🕒 05:44
8. Add 300cc of sherry wine and cook off the alcohol. (Key Tip!) Using a generous amount of sherry wine creates a richly flavored sauce.
   🕒 06:04
9. Add 100cc of heavy cream and an appropriate amount of the béchamel sauce to thicken.
   🕒 07:16
10. Taste and adjust seasoning with salt to taste.
    🕒 08:11
11. Add the parsley.
    🕒 08:22
12. If the sauce is too thick, thin it out with milk to taste.
    🕒 08:31
13. Plate the dish and generously top with the chopped 1 pack of chives to finish. Enjoy!
    🕒 08:41