Fresh and frozen scallops are widely available and are a delightful indulgence, truly a treat.  Look for dry-packed scallops, which are packed without extra liquid or chemical treatment. Make sure the scallops are at room temperature and pat them dry before adding them to the pan. I calculate four or five sea scallops per person for a main course, or three scallops for a first course. Remove the tough adductor muscles before cooking, or ask your fishmonger to do so. This recipe also works with the small Nantucket bay scallops. Note: If scaling down for two people, halve the number of scallops, but make the full batch of sauce and save the extra in the fridge. Serves 4 2 tablespoons butter 4 large shallots, minced 20 sea scallops (about 1 pound), cleaned and trimmed Sea salt and ground black pepper 1 cup Champagne, preferably Brut (dry) 1 cup heavy cream …