To a large saucepan, add shallots, vermouth, water, salt, and bay leaf. Bring to a simmer for 3 minutes. Add the scallops and let simmer 1 ½ to 2 minutes, just until lightly springy to the touch.

Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down until almost syrupy.

Stir in minced herbs, then return scallops to the liquid. Briefly reheat scallops, folding in heavy cream at the end.

Note: Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.