Begin by rinsing the scallop beards and other scallop parts till the water is clear. Just drain the water and keep adding fresh cold water till you're happy with the result. It needs to look and smell fresh.
When that’s the case drain the water once more and let it drain for at least 15 minutes.
Meanwhile cut the shallots in half and clean them. Then slice them in thin slices.
After that pour a drizzle of oil in a hot pan and start pan frying the rinsed scallop parts. It’s going to release a lot of liquid, but that’s okay. Now add the sliced shallot with the bay leaf, the coriander seeds, the black peppers and the garlic that are cut in half. Also add the white wine and let it reduce till almost all the liquid has reduced.
Then submerge everything with water and let it simmer for 45 minutes.
After that drain the broth and use a ladle or spatula to press out any liquid.
Then let it reduce on a medium heat till you’re happy with both the flavor and thickness. It’s going to be super intense and very delicious!
