Baked Scallops

Ingredients

• 2 pounds sea scallops, fresh or thawed if frozen, dry-packed
• 1 cup dry white wine
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, divided
• 1 1/2 cups finely chopped onion
• 2 1/2 tablespoons flour
• 1/2 cup fine breadcrumbs

Directions

1. Preheat the oven to 400 degrees F. Set the scallops in a medium sauté pan, then pour in the wine and add a pinch of salt. Bring everything up to a boil, lower the heat so the liquid is gently simmering, cover the pan, and cook for 4 minutes, not a bit more.
2. Using a spatula, move the scallops into a 1 1/2-quart casserole baking dish and spread them out in one layer. A little snug is fine, and a few scallops can overlap. Pour the liquid from the pan into another container and save it. Melt 3 tablespoons butter in the same sauté pan over medium heat. Add the onions and cook for a couple minutes, just until they soften and slump.
3. Gradually scatter the flour over the butter and onion mixture, stirring as you go so it blends in smoothly. Cook it for a minute or two, then pour in the reserved cooking liquid while whisking briskly.
4. Once the sauce has thickened, pour it over the scallops in the casserole baking dish. Stir carefully so the scallops are coated with the sauce.
5. Scatter the breadcrumbs over the top and dot with the remaining 3 tablespoons butter. Bake at 400 degrees F until the sauce is bubbling and the top is browned, approximately 15 minutes.
6. Serve with lemon slices.