Gently poach the scallops in the white wine and peppercorns for 1 minute. Remove from the pan.
2. Step
Melt the butter, when bubbling, stir in the flour, cook for 1 min.
3. Step
Whisk in the wine from poaching the scallops. Cook until thick and smooth. Taste and season with salt and pepper.
4. Step
Mix the breadcrumbs with parsley and truffle oil
5. Step
When ready to serve, heat the white wine cream sauce, dollop a tablespoon over 3 scallops per person, sprinkle with the breadcrumbs and grill for a couple of minutes until golden.
