1 lb. Bay scallops or cut sea scallops
1 med. onion, minced
1 tbsp. shallots, minced
1 clove garlic, crushed
3 tbsp. butter
2 bay leaves
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 c. dry white wine
1/8 tsp. thyme
2 tbsp. olive or vegetable oil
1/3 c. shredded Swiss or Gruyere cheese

Wash and pat dry scallops. If using sea scallops, cut crosswise 1/4 inch thick. Stir fry onion, shallots, and garlic in 2 tablespoons butter in a skillet over moderate heat for about 5 to 8 minutes until golden. Remove from skillet and reserve. Dredge scallops lightly in a mixture of flour, salt, and pepper. Heat oil in same skillet over high heat about one minute, and scallops, and stir fry 2 to 3 minutes. Reduce heat to low, return onion mixture to skillet, add wine, bay leaves, and thyme. Cook until wine has almost evaporated. Remove bay leaves. Spoon into casserole or shells, top with cheese, and cook under broiler until cheese has melted and browned a little. Serves 2 to 4. Very Rich!