Cook the onion in a large saute pan in the butter very slowly for 5 min. Add the shallots and garlic and cook for another 1-2 min. Do not brown. Remove from the pan and set aside.

Dry the scallops and cut them into 1/4″ slices. Heat the butter and olive oil on high in the saute pan until very hot but not burning. Just before adding the scallops toss them into the flour and season with salt and pepper. Shaking off excess flour. Saute the scallops very quickly in the butter until lightly browned, about 2 min.

Pour the wine, herbs, and onion mixture into the pan and cover and cook for 5 min. Then uncover and boil down the sauce if necessary to thicken. Adjust seasoning and remove bay leaf.

Spoon the scallops into the prepared shells and top with the cheese. Divide the Tbsp. of butter amongst the shells, dotting it on top. You may refrigerate them at this time until ready to serve.

Just before serving run them under a moderately hot broiler for 3-4 min. to lightly brown the cheese.