Salt and freshly ground black pepper
2 1/2 cups muscadet
2 cups fish stock
3⁄4 cup heavy cream
1 1⁄2 tbsp. cornstarch
1. Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Season 12 of the scallops with salt and pepper to taste. Cook scallops in skillet until golden brown on both sides, 5–6 minutes; transfer to plate.
2. Add 2 cups of the muscadet and stock to skillet; cook until thickened and reduced, 20 minutes. Pour liquid into a blender; purée with scallops and heavy cream.
3. Whisk together remaining 1⁄2 cup of the muscadet and cornstarch in skillet, removed from heat. Add scallop purée; cook over medium heat, whisking constantly, until thickened, 4–5 minutes. Keep warm.
4. Melt remaining 1 tbsp. of the butter in another large skillet over medium-high heat. Working in batches, cook remaining 24 scallops halved crosswise until golden brown on both sides, 5–6 minutes. Scatter the scallops over crêpes; top with cream sauce.