Prepare the leek, mushrooms, and shallots
Sauté the shallots in butter and oil
Add the leek and mushrooms to the pan
Sprinkle flour over the vegetables and stir
Deglaze with dry white wine
Add heavy cream to create a creamy sauce
Season with salt and pepper
Place scallops in shells and top with the creamy leek and mushroom sauce
Sprinkle breadcrumbs on top
Bake in the oven until golden and cooked through
Garnish with chopped parsley if desired
