Baked Scallops

Ingredients

• 1 cup cooking wine dry white (such as a Sauvignon Blanc)
• 0.3 teaspoon salt salted (omit if using butter)
• 6 tablespoons butter unsalted divided
• 1.5 cups onion finely chopped
• 2.5 tablespoons flour 
• 0.5 cup breadcrumbs fine
• 4 cups if fresh frozen thawed

Equipment

• frying pan
• oven
• whisk
• baking pan
• spatula

Directions

1. Preheat oven to 400°F.
2. Place scallops in a medium sauté pan.
3. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes, no longer.
4. Transfer the scallops to a 1 1/2-quart casserole baking dish using a spatula and arrange in a single layer. It's ok if they're a little crowded or if a few overlap.
5. Pour off the cooking liquid to a separate container and reserve.
6. Heat 3 tablespoons butter in the sauté pan on medium heat.
7. Add the onions and cook until wilted, a couple minutes.
8. Make the sauce: Slowly sprinkle the flour over the butter onion mixture and stir to combine.
9. Let cook for a minute or two. Then add the cooking liquid over the butter onion mixture, whisking vigorously while you do so.
10. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir gently to fully incorporate the scallops into the sauce.
11. Sprinkle breadcrumbs over the scallops and dot with the remaining 3 tablespoons butter.
12. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.
13. Serve with lemon slices.