Venetian Scallops

1. 1 tablespoon margarine or butter
2. 1 small onion — thinly sliced
3. 1 pound sea scallops — cut in half
4. 1/2 cup dry white wine
5. OR
6. 1/2 cup chicken broth
7. 1/2 cup whipping (heavy) cream
8. 1/4 teaspoon freshly grated nutmeg
9. 1/4 cup seasoned dry bread crumbs
10. 1/4 cup freshly grated Parmesan cheese

Heat oven to 400F. Melt margarine in 10-inch ovenproof skillet over medium-low heat. Cook onion in margarine, stirring occasionally, until tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread crumbs and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or until hot and bubbly. Yield: 4 servings.

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