1. Rinse 1 quart (about 1 lb / 450 g) scallops under cold water and pat dry. If using large sea scallops, halve or quarter them so they are roughly the size of a bay scallop.
2. In a heavy 3-quart (2.8 L) saucepan over medium-low heat, combine 2 cups (480 ml) whole milk and 1 cup (240 ml) heavy cream. Heat gently, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edge of the pan (scalding: heating liquid to just below a simmer, approximately 180°F / 82°C, without boiling). This takes about 6-8 minutes.
3. Add 3 tbsp (45 g) butter to the hot milk and cream. Stir until fully melted.
4. Add the scallops to the hot liquid. Cook over medium-low heat, stirring gently, for 4-6 minutes, until the scallops turn opaque throughout, feel slightly firm when pressed, and their edges begin to curl. Do not boil; a rolling boil will toughen the scallops and cause the milk to break.
5. Season with 1 tsp (6 g) salt and white pepper to taste. Taste and adjust seasoning.
6. Ladle immediately into warmed bowls and serve with oyster crackers or crusty bread.
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