In a skillet over medium-high heat bring the stock, herb bundle, and some of the shallots to a slow boil. Reduce to simmer and add the scallops. Gently poach for just a minute cooking the scallops only about half way. Remove the scallops and set aside. Strain the stock to add in the next step.
Combine the bread crumbs, and Gruyère in a large bowl and mix well. Add just enough olive oil to moisten the mixture.
When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling.
This is a great make-ahead recipe giving you time to spend with your guests instead of cooking.
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