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Melt 2 tbsp (30 g) of butter in a pan. Add shallots and leeks and cook until soft. Add mushrooms. Cook until they release their juices. Set aside.
In a large sauté pan, add wine, bay leaf, thyme, lemon zest and juice, salt, and pepper. Bring to a boil. Reduce to a simmer and add scallops. Cook for 4-5 minutes until scallops are slightly firm (do not overcook). Drain all liquid except about 1 cup (240 ml). Set aside.
Melt the remaining 3 tbsp (45 g) of butter, add flour, and cook for 1 minute. Add the scallop liquid and cream. Cook until reduced slightly, and the mixture has thickened.
Add vegetable and scallops back into the pan, stir until combined. Then portion out into scallop shells or ramekins.
Sprinkle with bread crumbs. Spray a light dusting of olive oil spray over the breadcrumbs for extra crispiness. Then top with the cheese.
Bake at 400 F/200 C degrees until bread crumbs crisp and cheese melts. If re-warming from the fridge, bake for 20 mins covered with foil until warmed through, then a few mins under the broiler to allow the cheese to crisp up.