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1
Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl.
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2
Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.
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3
Melt the butter in a large skillet over medium-high heat.
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4
Add the scallops to the butter and saute them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.
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5
Add the mushrooms and onions to the skillet and saute, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown.
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6
Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce.
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7
Reduce the heat slightly and simmer until the sauce has reduced by half.
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8
Remove the pan from the heat and stir in the Cognac and scallops.
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9
Preheat the oven broiler.
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10
Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes.
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11
Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops.
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12
Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top.
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13
Sprinkle with lemon juice and serve immediately.
