1/4 c. butter
1/2 c. minced onion
1 1/2 lb. scallops
1/4 c. white wine
2 tbsp. flour
1 c. half & half
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. cracker crumbs
1/4 c. Parmesan cheese
1/4 c. melted butter
Parsley sprig

Heat oven to 400 degrees. Saute onion until translucent 5 minutes. Add scallops, cook stirring 2-3 minutes. Add wine, cook 3 minutes. Remove scallops with slotted spoon. Reserve whisk flour into pan, whisk in half & half.

Reduce heat, cook stirring constantly until thick and smooth, about 2 minutes. Add salt and pepper. Place scallops into 1 1/2 quart casserole. Pour over sauce. Combine crumbs, cheese and melted butter. Sprinkle crumbs over scallops. Bake 15 minutes. Garnish with parsley.