1-First Step: Get the oven and ramekins ready. Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. Set out 4 shallow flat round ramekins, ideally about 11cm in diameter and 2.5cm deep. This shape gives you the best crust-to-sauce ratio and helps the scallops cook evenly.

2-Second Step: Prep the scallops. Pat the scallops dry with paper towels, remove the side muscle, and slice each one in half. This matters because dry scallops brown and bake better, while the side muscle can turn chewy. Season them with 1/4 teaspoon cooking salt and set them aside while you make the sauce.

3-Third Step: Mix the cheesy crust. In a bowl, combine the panko breadcrumbs, melted butter, shredded Gruyère, and 1/8 teaspoon cooking salt. Stir until the crumbs are evenly coated. Set this aside so it is ready when the sauce and scallops are in the ramekins.

4-Fourth Step: Cook the mushroom béchamel sauce. Melt 30g butter in a medium pot over medium heat. Add the finely diced eschalot and diced white mushrooms, then cook for 4 to 5 minutes until the mushrooms soften and release some moisture. Stir in the 2 tablespoons plain flour and cook for 30 seconds so the raw flour taste disappears. Pour in the hot milk and hot cream a little at a time, stirring constantly until the sauce is smooth and lump-free. Add 1/4 teaspoon salt, black pepper, and a pinch of nutmeg. Let the sauce cook until the first small bubbles appear, then remove it from the heat. It should be pourable, not as thick as a classic béchamel, because it will thicken more in the oven.

5-Fifth Step: Assemble the ramekins. Divide the scallops equally among the 4 ramekins. Spoon the mushroom béchamel sauce evenly over the scallops, filling the gaps and smoothing the surface. You want the scallops tucked in nicely so every bite gets a little sauce.

6-Sixth Step: Add the cheesy crust. Top each ramekin evenly with the breadcrumb mixture, making sure the edges are fully covered. That edge coverage helps create that lovely golden top and keeps the sauce from bubbling over too aggressively.

7-Final Step: Bake and rest. Place the ramekins on a baking tray and bake for 20 minutes until the crust is golden and crisp. Let them rest for 2 minutes before serving. That short rest helps the sauce settle and thicken a bit, which gives the dish the perfect spoonable texture.