I first posted this recipe 17 years ago, discovered it in a cookbook
called 'La Cuchina'.

Venetian Scallops
(Pettini alla Veneziana)

1 lb. sea scallops
1 small onion, minced
2 Tbs. butter
1/2 c. dry white wine
1 c. heavy cream
1/2 tsp. ground nutmeg
1/2 c. lightly seasoned breadcrumbs
1/2 c. freshly grated Parmesan cheese

Preheat oven to 400 degrees. Saute onion in butter until tender. Add
scallops and gently cook 5 minutes. Stir in wine. Cook gently,
uncovered, until liquid is nearly evaporated. Stir in cream and nutmeg
and heat through. Pour into baking dish. Blend together breadcrumbs
and cheese. Sprinkle evenly on top. Bake uncovered about 15 minutes
until bubbly and lightly browned.

Note: I found the scallops only required about 10 minutes baking time.

For those who think cheese with seafood is TIAD, here's a hint: leave it
out and just use the breadcrumbs.

I'll have some artichoke hearts on the side.

Jill