Cook yellow onions slowly in 1 T butter in a small sauce pan for 5 minutes, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside.

Dry the scallops (or shrimp) and cut into ¼ inch pieces. Sprinkle with salt and pepper just before cooking, then roll in flour, and shake off excess flour.

Saute the scallops (or shrimp) quickly in very hot butter and oil for 2 minutes to brown them slightly.

Pour the wine into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 minutes. Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened. Correct seasoning, and discard bay leaf.

Spoon the scallops and sauce into the shells. Sprinkle with cheese and dot with 2 T butter cut into pieces. Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and brown the cheese slightly.