Saute onions slowly on low heat in 1 TBL butter in a small saucepan until soft and translucent
Stir in the shallots and garlic, cook 1 minute more, remove from heat and set aside
Pat the scallops dry and cut them into 1/4″ slices. Sprinkle with salt and pepper, dredge in the flour, shake off the excess and set aside
Heat 2 TBL of butter and the olive oil in a large skillet on medium high heat and saute the scallops for 1 minute per side to lightly brown them
Pour in the wine, add the bay leaf, thyme and the cooked onion mixture. Reduce heat to medium low, cover and simmer for 5 minutes
Uncover and if necessary simmer the sauce until it is slightly thickened. Correct seasoning if necessary and discard the bay leaf.
Divide and spoon the scallops and sauce into the shells or ramekins and sprinkle the cheese over them
Place a tsp of the remaining butter on each portion and finish under the broiler for 3-4 minutes until everything is heated through and the cheese is lightly browned