Creamy Baked Scallops | Charlotte Fashion Plate

Ingredients

• 1 to 1 1/2 pounds large, U10-U12, dry-packed scallops, cut into pieces
• 3 to 4 extra-large or 6 medium scallop shells
• 8 ounces clam juice
• 1 cup white wine
• 2 fresh thyme sprigs
• 4 tablespoons butter, divided
• 10 ounces baby bella or cremini mushrooms, sliced thin
• 1 small shallot, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 small garlic cloves, minced
• 2 tablespoons flour
• 3/4 cup heavy whipping cream
• 2 tablespoons fresh parsley, plus more for garnish
• 6 ounces Gruyère cheese, shredded
• 1/2 cup panko breadcrumbs
• Coarse salt for keeping scallops steady in pan, optional