Ingredients:

• 2 pounds sea scallops (about 4 cups), fresh or thawed if frozen, dry-packed
• 1 cup dry white wine (such as a sauvignon blanc)
• 1/4 teaspoon salt (omit if using salted butter)
• 6 tablespoons unsalted butter, divided
• 1 1/2 cups finely chopped onion
• 2 1/2 tablespoons flour
• 1/2 cup fine breadcrumbs