Cook the minced onions in butter in a small saucepan for about 5 minutes until clear but not brown. Stir in shallots and garlic and cook slowly 1 minute more. Set aside.

Dry scallops and slice1/4" thick. Just before cooking, sprinkle with salt and pepper.Place flour in a baggie;add scallops and shake until all covered. Remove excess flour in a strainer.

Saute scallops quickly in a very hot pan in butter and oil for 2 minutes to brown them lightly. Pour the wine and water into the skillet with the scallops. Add herbs and cooked onion mixture. Cover and simmer for 5 minutes. Uncover and, if necessary,boil down sauce rapidly for a minute until it is slightly thickened.(temporarily remove scallops) Correct seasonings and discard bay leaf.

Place in a 4"x 9"x 2" buttered pyrex dish (or use 6 individual buttered scallop shells). Sprinkle with cheese and dot with butter.(this much may be prepared ahead)

Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through and brown cheese slightly.