Scallop Fricassee with Cream Sauce

• 1 lb. (500 g) sea scallops or bay scallops
• Flour
• 4

To ensure the freshness of the scallops, ask the fish seller not to remove their shells until the moment you buy them, or, better still, do it yourself. Carefully wash the scallops.

Season the scallops with salt and pepper, roll them in flour, and shake them lightly to remove any excess before cooking.

Heat the butter in a large enameled cast-iron frying pan. When very hot, add