Lay the scallops on paper towels or coffee filters and let them sit about 15 minutes. Flip them over and place them on new, dry towels. Let them sit another 15 minutes.

Place the gratin dishes on a cookie sheet and place them in the oven. Preheat the oven to 400 degrees.

Make the topping first. Place the bread, parsley, grated gruyère and 2 tablespoons of olive oil in a food processor. Process until everything is crumbly and incorporated together. Set aside. 

Next, make the sauce. Keep in mind the sauce will seem a little watery, but it's going to soak up some of the topping and will get thick and delicious in the end.

Melt 1/4 cup of the butter in a medium saucepan.

Stir in the shallot, mushrooms and garlic. Gently cook until the mushrooms are soft and the shallot is translucent.

Next, stir in the wine and continue to stir until everything starts to thicken.

Remove from the pan and set it aside.

Now melt the remaining butter in the pan. Stir in the flour and cook gently until it's a golden brown and getting thick.

Using a whisk, stir in the clam juice and the cream. Keep whisking until it while you add the oregano. Whisk until it starts to thicken a little.

Now stir in the shallot mixture and cook on low until the sauce has thickened. Again, it is supposed to be a loose sauce. Set it aside.

The scallops. Place a heavy skillet on the stove and heat it on high. When the skillet is hot, carefully add the remaining olive oil.

When it is hot - like 350 to 400 degrees hot - gently lay the scallops into the oil. Sear them for about 1 to 2 minutes, then turn them and sear the other side. They need to have a beautiful, brown crust.

Take the gratin dishes out of the oven and turn the oven to broil. 

Place 5 scallops in each dish.

Top them with 1/2 of the sauce, then 1/2 of the topping.

Broil them for 2 to 3 minutes, or until the top is bubbling and brown.

Let them cool just a little, then serve them.