1 1/2 lbs. sea scallops, halved
1/2 c. dry white wine
1/2 tsp. salt
1 bay leaf, crushed
1 sm. onion, minced
3 tbsp. butter
3 tbsp. flour
1 c. broth
1/2 c. heavy cream
1 c. grated cheddar cheese

Preheat oven to 350 degrees. In saucepan, combine first 5 ingredients. Bring to boil, reduce heat and simmer, covered for 3 minutes. Remove and reserve scallops.

In saucepan, melt butter and add flour. Stir and add broth and cream. Stir until sauce is thick; add cheese and stir until melted. Add scallops and bake, uncovered at 350 degrees for 20 minutes. Use 2 quart casserole.