Rinse the scallops under cold water and pat dry with paper towels. Season lightly with salt and pepper.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.

Increase the heat to medium-high, add the scallops, and sear for about 2-3 minutes on each side until they are golden brown. Remove from the skillet and set aside.

In the same skillet, pour in the white wine and simmer for about 5 minutes, allowing it to reduce slightly. Stir in the heavy cream and return the scallops to the skillet, simmering for an additional 3-4 minutes until the sauce thickens.

Preheat your oven's broiler. Spoon the scallop mixture into scallop shells or a baking dish.

In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle this topping over the scallops.

Place the assembled dish under the broiler for about 3-5 minutes, or until the topping is golden brown and bubbly.

Garnish with fresh parsley if desired, and enjoy this delightful French classic!