Blot the scallops dry and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides, about 1 to 2 minutes per side, flipping once. The scallops will release easily form the pan when lifted with tongs when ready to flip. Transfer the scallops to a plate. Melt 2 tablespoons of the butter in the skillet. Stir in the mushrooms and sauté until they begin to brown and soften, about 3 minutes. Reduce the heat to medium, add the shallots and garlic, and continue to cook until the shallots are tender, about 2 minutes. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushroom mixture, the cook, stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen the fond from the bottom of the skillet. Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the pan. Return to a simmer and remove the pan from the heat. Preheat the broiler to high. Evenly divide half the mushroom mixture among four shallow stoneware dishes. Top each portion with 3 scallops, the drizzle each with one-quarter of the remaining mushroom mixture. Sprinkle each dish with one-quarter of the comté. Broil until the cheese is browned and bubbling, 2 to 3 minutes. Serve hot.