DIRECTIONS
Preheat oven to 400 degrees.
Place scallops in a medium saute pan.
Add the wine and a pinch of salt.
Bring to a boil, reduce heat to a simmer, cover and simmer 4 minutes. NO LONGER.
Remove the scallops to a 1 1/2 quart casserole baking dish.
Pour off the cooking liquid to a separate container and reserve.
Heat 3 TBSP. butter in the saute pan on medium heat.
Add the onions; cook until wilted.
Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously.
As soon as the sauce is thickened, add it to the scallops in the casserole baking dish.
Stir to fully incorporate the scallops and brown, about 15 minutes.
Sprinkle breadcrumbs over the scallops and dot with the remaining 3 TBSP. butter.
Bake in the oven at 400 degrees until bubbly and brown.
Serves 6.