Coat the scallops with the seasoned flour (seasoned with salt and pepper to your taste). Heat 1 tablespoon of oil and sauté the scallions and garlic over medium heat for 2-3 minutes. Set aside. Heat an additional tablespoon of oil and sauté the scallops over medium heat, browning lightly.
Add wine, the scallion mixture, the bay leaf and thyme to the scallops. Lower the heat, cover the pan and simmer for 2-3 minutes longer. Remove the bay leaf.
Pour the mixture into 6 lightly oiled scallop dishes or individual gratin dishes. Cover with cheese and broil 2-3 minutes or until light brown.