Scallops Au Gratin

3 tablespoons all-purpose flour

1 cup milk

1/2 cup heavy whipping cream

1/4 cup white wine

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds bay scallops or sea scallops cut into quarters

1/2 cup chopped onion

2 tablespoons butter

1/2 teaspoon dried tarragon

1 1/4 cups shredded Cheddar cheese

• 
  
• TOPPING:
• 1/3 cup dry bread crumbs
• 2 tablespoons butter, melted
• 1 tablespoon grated Parmesan cheese

Directions

1. In a bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Drain scallops. Add the scallops, and tarragon to the sauce; heat through. Stir in  cheese until melted.
3. Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.

Adapted from allrecipes.com recipe