Preheat the oven to 400 degrees

Place six (1 1/2-cup) gratin dishes on 2 sheet pans

Melt 4 tablespoons of the butter over medium heat in a medium saucepan

Add the flour and cook for 2 minutes, whisking constantly

Add the seafood stock and whisk until it is smooth and thickened

Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper

Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally

Set aside

Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat

Add the shallots and sauté for 2 to 3 minutes, until tender

Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often

Add the Tawny Port

Cook for 1 to 2 minutes, until most of the liquid has evaporated

Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside

Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs

Set aside.

Add the mushrooms to the cream sauce

Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes

Sprinkle the bread crumb mixture evenly on top

Bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly

Serve hot.