(Scallops in White Wine Cream Sauce)

This sauce pairs nicely with Nahon's earthy buckwheat crêpes. Melt 1 tbsp. butter in a large skillet over medium-high heat. Season 12 scallops with salt and freshly ground black pepper to taste. Cook scallops in skillet until golden brown on both sides, 5–6 minutes; transfer to plate. Add 2 cups muscadet and 2 cups fish stock to skillet; cook until thickened and reduced, 20 minutes. Pour liquid into a blender; purée with scallops and 3⁄4 cup heavy cream. Whisk together 1⁄2 cup muscadet and 1 1⁄2 tbsp. cornstarch in skillet, removed from heat. Add scallop purée; cook over medium heat, whisking constantly, until thickened, 4–5 minutes. Keep warm. Melt 1 tbsp. butter in another large skillet over medium-high heat. Working in batches, cook 24 scallops halved crosswise until golden brown on both sides, 5–6 minutes. Scatter the scallops over Buckwheat Crêpes; top with cream sauce. Serves 8.