Salt and pepper the scallops.
Toss with oil and broil to a medium temperature. Don't overcook.
Chill.
Stilton Cream Sauce:
Sauté shallot or red onion in butter.
Add chicken stock and half and half.
Thicken slightly with roux, and melt in crumbled cheese.
Chill the sauce.
It will thicken as it cools so don't over thicken.