2 lbs. scallops
1 c. onion
1/2 tsp. thyme
1 c. chicken broth
1/2 c. wine
Lasagne cooked al dente
2 c. shredded Swiss cheese
1/3 c. butter
Garlic
1/3 c. flour
1 c. whipping cream

Melt 1 tablespoon butter. Add onion, garlic, thyme, and scallops. Cook 1 minute. Set aside. Met remaining butter. Stir in flour, remove from heat. Add broth, cream and wine. Bring to a boil. Layer pasta, scallops, sauce and cheese. Bake at 350 degrees for 1/2 hr. uncovered.