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1
Melt 2 tablespoons of the butter in a skillet over medium heat.
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2
Add the yellow onions, green onions and garlic.
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3
Cook, stirring often, for about 5 minutes, or until the onions are tender but not browned.
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4
Using a slotted spoon, remove the onions and garlic and set aside.
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5
Put the flour, salt and pepper on a large piece of waxed paper, and stir with a fork to mix well.
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6
Dip the scallop slices into the flour mixture and coat well.
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7
Shake off excess flour.
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8
Melt 2 tablespoons of the remaining butter in the skillet and quickly saute the scallops in it until they are lightly browned.
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9
Lower the heat and add the wine, thyme, bay leaf and onion mixture.
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10
Cover and simmer for 5 minutes.
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11
Remove the scallops with a slotted spoon and spread them in a layer in a shallow baking dish.
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12
(Use a 10-inch pie plate or 4 large scallop shells, if you prefer).
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13
Briskly boil the scallop cooking liquid for about 1 minute to reduce and thicken it.
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14
Pour the sauce over the scallops.
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15
(This may be made early in the day and covered and refrigerated until just before serving).
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16
About 3 minutes before serving, sprinkle the cheese over the scallops, dot with remaining butter, and run under the broiler just long enough to melt the cheese and lightly brown it.
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17
Serve hot.
