Put the wine, shallots, thyme, bay leaf, and scallops in a sauce pan and simmer over medium heat till reduced by half.
Add the cream, and reduce again till thickened.
You can prepare ahead up to this point. When ready to serve, warm sauce, and whisk in the butter a little at a time till each addition is incorporated.
Whisk in the vinegar. Add lemon juice and salt to taste. Strain and serve.