Ingredients

• 1 1/2 pounds bay or (larger) sea scallops, rinsed and patted dry on paper towels
• 1/4 teaspoon thyme
• 1/8 teaspoon medium grind pepper
• 2 tablespoons cornstarch, mixed with 1/4 cup water and set aside
• 1/2 cup dry white wine 
• 1/4 cup water 
• 1 cup shredded Jarlsberg cheese (plus 3 tablespoons for topping)
• 1 bay leaf 
• Chopped fresh chives, for garnish

Directions

1. Preheat oven to 400 degrees F.
2. If necessary, slice down sea scallops into 1/4-inch pieces.
3. Combine wine, water, bay leaf, thyme and pepper in saucepan. Stir cornstarch mixture until smooth and gently blend into pan. Bring to a boil and simmer, stirring, about 2 minutes until clear.
4. Remove bay leaf, fold in Jarlsberg and scallops. Divide among 4 â€" 6 scallop-shaped serving shells, individual baking dishes or ovenproof ramekins. Top with remaining cheese and sprinkle with chopped chives.
5. Bake until bubbly, 8 - 10 minutes.

Serves 4 - 6.