Preheat the broiler.

In an ovensafe pan, heat together the olive oil and 2 tbsp of butter. Once hot, add the one clove of crushed garlic, diced onions, thyme, and mushrooms. Cook on high heat until the mushrooms are cooked through and golden.

In another saucepan, bring the white wine, stock, bay leaf, and one crushed garlic clove to a simmer. Add the scallops and poach just until the scallops are cooked through. Strain and reserve 1 cup of the poaching liquid.

Set the mushrooms aside and in the same pan, heat the 2 tbsp of butter until melted. Add four and whisk it together until it forms a paste. Cook for 2 minutes. Stream in the reserved stock and heavy cream while whisking. Let the mixture bubble for a few minutes until it thickens and coats the back of a spoon.

Add the cooked mushrooms, scallops, and chopped parsley. Season with salt and pepper. Toss to combine and top with breadcrumbs and cheese.

Place it under the broiler just until it's golden brown on top. This dish is traditionally served on a scallop shell but in the movie, it's served on an endive leaf.

Serve by scooping a small amount an endive leaf.