1-First Step: Preheat oven to 200°C (400°F) or 180°C (350°F) fan-forced.

2-Second Step: Prepare scallops. Pat them dry, remove the chewy side muscle (foot), then slice medium scallops in half.

3-Third Step: Make the cheesy crust. In a bowl, combine panko breadcrumbs, melted Gruyère crust butter, shredded Gruyère, and cooking salt. Set aside.

4-Fourth Step: Make mushroom béchamel sauce. Melt butter in a medium pot over medium heat. Add diced eschalot and mushrooms, then cook 4 to 5 minutes until mushrooms soften.

5-Fifth Step: Stir in flour and cook for 30 seconds until slightly pasty.

6-Sixth Step: Gradually pour in hot milk and hot thickened cream while stirring until lump-free.

7-Seventh Step: Add salt, black pepper, and ground nutmeg. Cook until small bubbles appear (around 30 seconds). Remove from heat. The sauce should be creamy and pourable, not thick.

8-Eighth Step: Season scallops with salt, then arrange evenly in 4 shallow ramekins (about 11cm diameter, 2.5cm deep).

9-Ninth Step: Pour mushroom béchamel evenly over scallops, filling all gaps so every bite has sauce.

10-Tenth Step: Evenly scatter the cheesy crust mixture over the top to cover edges. This helps create a full, golden blanket.

11-Eleventh Step: Place ramekins on a baking tray and bake for 20 minutes until golden and crisp on top.

12-Final Step: Rest for 2 minutes before serving. Serve hot for best texture.