1 c. white sauce
2 tbsp. dry wine (optional)
1 lb. fresh scallops
3 tbsp. butter
1/3 c. fresh bread crumbs
1/4 tsp. dried thyme
1/4 tsp. onion salt
3 tbsp. grated Parmesan cheese
1 tsp. minced fresh parsley

WHITE SAUCE:

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Pinch of pepper
1 c. milk

Prepare white sauce: Melt butter at high power, 30 to 45 seconds. Add flour, salt, pepper, stir until smooth. Stir in milk until smooth. Microwave uncovered on high power until thick about 6 to 8 minutes, stirring every minute. Stir in wine.

Rinse scallops. Pat dry. Arrange in single layer in 8 x 8 inch dish. Microwave scallops, covered at high power about 3 1/2 to 4 1/2 minutes. Stir to rearrange once during cooking. Let scallops stand covered for 1 minute (cut one in half center should be opaque and flaky but moist). Drain scallops. Mix with white sauce and put in casserole. Microwave butter in small bowl, uncovered on high for 30 to 45 seconds. Add bread crumbs, thyme, onion salt, stir and toss until evenly moist. Microwave on high for 1 minute. Stir in cheese and parsley. Sprinkle over scallops. Microwave uncovered on high for 1 1/2 to 2 1/2 minutes or until hot.