2 lbs. bay or regular scallops
1/3 c. butter
1 c. chopped green onion
1 clove garlic, minced
1/4 tsp. dry thyme leaves
1/3 c. flour
1 c. chicken broth
1 c. whipping cream
1/2 c. dry vermouth or dry white wine
Water
1 pkg. (1/2 lb.) dry lasagna noodles
1/2 lb. (2 c.) shredded Swiss cheese

Rinse scallops well and drain (cut regular scallops into 1/2 inch pieces). Melt 1 tablespoon butter in a large frying pan. Add onion, garlic, and thyme; stir on medium-high for 1 minute. Add scallops and cook, stirring often, until they are opaque in the center (cut to test), 2-3 minutes.

Remove from heat and pour scallops into large strainer positioned over a bowl. Let drain 20-30 minutes (save drippings). In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color. Remove from heat and smoothly mix in broth, cream and wine. Return to high heat and bring to a boil, stirring; set aside.

Cook lasagna as directed; drain, rinse well with cold water, drain again and set aside. Pour scallop drippings in to pan and boil on high heat, uncovered, until reduced to about 2 tablespoons. Stir near the end to keep juices from scorching. Mix drippings with cream sauce.

Line bottom of 9x13 inch buttered baking dish with 1/3 noodles. Spread 1/3 sauce over noodles, top with 1/3 scallops, then 1/3 cheese. Repeat layers, ending with cheese. Bake at 350 degrees for 20 minutes covered and then another 20 minutes uncovered. Let stand 15 minutes before cutting.