Baked Scallops with Jamon Serrano and Onions

In a saucepan, bring wine to a boil. Add scallops and cook just until they are halfway done. Discard the wine. Arrange the scallops in a medium baking dish and set aside.

In a small frying pan, heat oil or butter. Add white onions and sauté until translucent and lightly golden. Turn off heat and mix in jamon. Top the scallops with the onion-jamon mixture.

In a small bowl, mix together butter, breadcrumbs, and parsley. Sprinkle on top of the scallops. Bake or broil in a 350°F oven just until the breadcrumbs turn golden brown.