Preheat the broiler. In a large skillet, combine the shallots and vermouth. Cook over moderate heat until the shallots are slightly softened, about 2 minutes. Add the scallops and the coral, if you have it. Increase the heat to moderately high and cook until the scallops are almost opaque, about 1-1/2 minutes on each side. With a slotted spoon, transfer to a bowl. Increase the heat to high and bring the vermouth to a boil. Cook until reduced to 1 tablespoon, about 5 minutes. Add the cream and boil until reduced by half, about 4 minutes. Reduce the heat to low and whisk in the butter, 1 tablespoon at a time. Add the salt, pepper and any liquid rendered by the scallops. Strain the sauce through a fine-mesh sieve. Set 4 scallop shells on a baking sheet and divide the scallops and coral among them Spoon on the sauce and broil 4 inches from the heat until lightly browned, about 45 seconds. fish 23