“Keep calm, there’s nothing a little butter can’t solve.”
I honestly cannot remember where I got this recipe but I have this feeling that it is one that I carefully and quietly tore out of a magazine in a doctor’s office waiting room … my wife always cringes when I do this (which just prompts me to continue the practice). The original recipe called for dry white wine and I switched to Dry Sherry for the bolder taste. I’ve cooked it with both the large sea scallops and the small bay scallops and I prefer the sea scallops because they stay tender whereas the smaller scallops get rubbery if you cook them just a tad too long.
Preheat oven to 400°F. Place scallops in a medium saute pan. 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. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.
Heat 3 Tbsp butter in the saute pan on medium heat. Add the onions and cook until tender, a couple minutes.
Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.
Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Garnish with lemon slices and serve. I like to offer Smoky Remoulade sauce with these scallops.