Suggested Wine Pairing: Jacuzzi Sparkling Brut Rosé
1. Preheat the broiler to high with a rack in the top third.
2. Place the flour in a small bowl. Season the scallops with salt and black pepper on both sides, then dredge in the four.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the scallops and sear on both sides until golden and tender, 1 to 2 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the onions and cook until softened and lightly caramelized, about 5 minutes. Add the garlic and cook for about 30 seconds, until fragrant. Slowly pour the wine to deglaze the pan and then add the heavy cream. Add thyme, bay leaf and red pepper flakes. Increase the heat to high, bring the sauce to a simmer and cook for 5 minutes. Reduce sauce by half. Remove the skillet from the heat and discard the thyme and bay leaf. Season the sauce with salt and black pepper, to taste.
5. Layer the croissants on the bottom of a clean medium skillet on in the bottom of 4 ramekins, then add the scallops (2 per ramekin if using). Spoon the sauce over the scallops and top with Gruyere.
6. Place the skillet or ramekin under the broiler and broil until the cheese is melted and golden, 2 to 3 minutes. Garnish with fresh thyme.