Grilled Scallops in Half-Shells

Thaw the scallops, remove the meat from the shell, and separate the muscle, roe, and viscera. Rinse the scallops and pat them completely dry with paper towels. Wash the shells thoroughly with a sponge and dry them.

Quickly sear the prepared scallops in butter—no more than 1 minute per side.

In the same skillet, pour in the heavy cream, add the minced garlic, and 1/3 of the grated cheese. Season with salt and pepper, and simmer the sauce over medium heat until thickened.

Briefly warm the shells on the grill, then place the seared scallops into them. Spoon the prepared sauce over the scallops and top with a portion of the remaining grated cheese. Grill for no more than 10 minutes until golden brown.