1 lb. bay scallops, washed
1 med. size yellow onion, peeled and minced
1 tbsp. minced shallots
1 clove garlic, peeled and crushed
3 tbsp. butter
1/2 c. unsifted flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
3/4 c. dry white wine
2 bay leaves
1/8 tsp. thyme
1/3 c. finely grated Gruyere cheese (Swiss cheese)

Pat scallops dry on paper toweling and slice crosswise 1/4 inch thick. Stir fry onion, shallot and garlic in 2 tablespoons butter in a large, heavy skillet over moderate heat 5-8 minutes until golden; remove form skillet and reserve. Dredge scallops lightly in a mixture of flour, salt and pepper.

Heat olive oil in the same skillet over high heat about 1 minute, add scallops, and stir fry 2-3 minutes. Reduce heat to low, return onion mixture to skillet, add wine, bay leaves and thyme. Cover and simmer 2-3 minutes; remove bay leaves.

Spoon into 4 buttered large scallop shells and set on a baking sheet. Top with grated cheese and dot with remaining butter. (Note: Recipe may be prepared to this point early in the day, covered, and chilled until just before serving.)

Preheat broiler. If you have not made coquilles ahead, broil 5 inches from heat 4-5 minutes until bubbly and browned.

If they have been chilled, set far below broiler unit (lowest oven shelf) and let warm 5-6 minutes; then move up and broil 5 inches from heat 3-4 minutes until bubbly and touched with brown. Makes 4 servings. About 370 calories per serving.