Ingredients

1/3 cup Onion [minced]

1 tablespoon Butter

1 1/2 tablespoons Shallot [minced]

1 - 1 1/2 pounds Scallops [fresh, washed]

1/4 teaspoon Salt

1/8 teaspoon Pepper

1 cup Flour [in a dish]

2 tablespoons Butter

1 tablespoon Olive oil

2/3 cup White Wine [dry]

1/2 Bay Leaf

1/8 teaspoon Thyme [dry, crushed]

1/4 cup Swiss Cheese [grated]

2 Butter [cut into 6 pieces]

Preparation

  1. Cook the onions slowly in the butter {1 tablespoon} in a small saucepan for 5 minutes. DO not brown. Stir in shallots and garlic. Cook slowly for 1 minute more.

  2. Dry the scallops and cut into slices 1/4 inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour and shake off excess flour.

  3. Saute the scallops quickly in very hot butter and oil for 2 minutes to brown slightly.

  4. Pour the wine into the pan with the scallops. Add the herbs and the cooked onion mix. Cover and simmer for 5 minutes. Uncover, if necessary boil the sauce down ra[idly till thickened. Discar the bay leaf.

  5. Sprinkle with cheese and butter bits. Serve.