Season with ¼ teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides for about 1-2 minutes per side, flipping once. When easily lifted with a pair of cooking tongs, transfer to a plate.
Melt 2 tablespoons of butter in the skillet. Stir in the mushrooms and sauté until they begin to brown and soften, about 3-4 minutes. Reduce the heat to medium, add the shallots and garlic and cook until the shallots are tender. Season with the remaining salt and pepper.
Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushrooms mixture and cook stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen any bits that stock to the skillet.
Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the skillet. Return to a simmer and remove the skillet from the heat.
Preheat the broiler to high.
Evenly divide among four shallow stoneware dishes.
Nestle 3 scallops into each dish. Sprinkle each dish with some of the Comte cheese. Broil until the cheese is browned and bubbling, 3 minutes. Serve hot.
Can you make this dish ahead of time?
Yes, you can.Follow the recipe to divide the scallops evenly in your serving dishes. Add the mushroom wine sauce to it. Please don't add the cheese.At this point, could you cover it lightly with foil or plastic wrap and store it in the refrigerator for up to a day?
I recommend placing your serving dishes on the cookie sheet, thus eliminating any chance of spillage when you are ready to remove them from the refrigerator.
When ready to cook, preheat the oven to 350F. Remove the foil of the plastic wrap and place the cookie sheet with the serving dishes in the warm oven for 20 minutes. Add the cheese and lightly brown it and start to bubble.