1-1/4 lbs. trimmed sea scallops
1/4 c. dry white wine
1 tbsp. plus 1 tsp. butter
1 c. chopped onion
1 clove garlic, minced
1 tbsp. plus 1 tsp. flour
1 lg. egg, well beaten
1 tbsp. chopped parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3/4 oz. freshly grated Parmesan cheese

1. Preheat the broiler. Quarter the scallops.

2. In a large nonstick skillet over high heat, mix the wine with 1/4 cup water and bring to a boil. Add the scallops and reduce the heat to very low. Cover and poach just until firm and cooked through, 3 to 5 minutes. Drain in a small sieve, reserving the cooking liquid.

3. In the same skillet, over medium-low heat, melt the butter. Add the onion and garlic and saute until soft. Stir in the flour and cook, stirring constantly, for 1 minute. Gradually stir in the reserved cooking liquid and cook, stirring, until thickened, 3 to 5 minutes.

4. Remove the skillet from the heat and let the sauce cool slightly. Slowly at first, whisk in the egg and parsley, beating constantly until blended. Season with the salt and pepper.

5. Fold in the scallops. Transfer the mixture to a shallow 3 to 4 cup broiler proof baking dish or four individual gratin dishes. Sprinkle evenly with the Parmesan cheese and broil 4 inches from the heat, until golden brown and bubbly, 3 to 4 minutes.