2 lbs. scallops
1/3 c. butter
1 c. chopped green onion
1 clove garlic, minced
1/2 tsp. fresh or 1/4 tsp. dry thyme
1/3 c. flour
1 c. reg. strength chicken broth
1 c. whipping cream
1/2 c. white wine
1/2 lb. lasagne noodles
2 c. shredded Swiss cheese

Take 1 tablespoon butter with onions, garlic and thyme. Stir one minute over medium heat. Add scallops, cook 2-3 minutes until opaque. Let sit for 30 minutes, then drain juice into a bowl and save.

Take remaining butter with flour, heat until a golden light color. Remove from heat. Add chicken broth, whipping cream, wine and bring to a boil while stirring. Then mix the saved scallop juice with the cream sauce. Line 12x12 inch pans with butter, lasagne, 1/3 cup sauce, then scallops and cheese. Repeat until all is gone.