Dice the shallots and sauté in 1 tbsp of butter over medium high heat until soft and clear.

Add sherry, ignite.

When the flames have died down, add the heavy cream and butter, whisk constantly to combine.

Lay the scallops out on a paper towel. Place another towel on top and pat dry.

Salt and pepper lightly.

Place 2 tbsp vegetable oil in a frying pan and heat until just starting to smoke.

Working quickly, add the scallops to the hot pan. Cook until bottoms are browned and sides are white halfway up, about 60-90 seconds.

Reduce heat and move pan off the burner if using an electric stove. Flip all the scallops, return to medium heat, and cook until the sides are no longer translucent, about 60-90 more seconds. Scallops will be medium rare, this is preferred for texture and flavor.

Serve on heated plates, pour cream sauce over the top.