Roughly chop the scallops into 1/2 inch pieces. Don’t worry if they’re not all the same shape and size. Peel and mince the shallot. Chop some fresh parsley. Crush and finely mince garlic.
Melt the butter in a medium saucepan over medium heat. Add the minced shallot and cook it gently until softened but not at all brown.
Add the flour to the butter mixture and stir well. Add the milk gradually, stirring constantly. Continue cooking and keep stirring. When it starts to thicken, add the cream and lobster base, and continue cooking and stirring until thickened.
When the mixture is smooth and thickened, add salt, pepper, garlic, bay leaf, and scallops. Reduce heat to low and cook gently for 15-20 minutes, until the scallops are just cooked through.
Remove bay leaf, stir in the parsley (or scatter it on top if you prefer) and serve.