#melangery

Directions:

Place the wine, bay leaf, peppercorns, and onion in a small pan and bring to boil, then reduce the heat and simmer until the liquid has reduced by three quarters. Strain the liquid and set aside.

Melt the butter in a small pan and add the flour, cook for 1 minute, stirring continuously, then remove from the heat and gradually stir in the milk and the wine reduction, stirring until smooth. Return the pan to the heat and continue stirring until the mixture thickens. Season with salt and black pepper, then add the fontina and the mustard. 

Preheat the broiler. Spoon this mixture over the scallops and sprinkle with breadcrumbs and Parmesan. Cook under the broiler until crisp and golden brown and serve immediately.