Total Calories: 306
Preheat oven to 375°.
In a 2-quart saucepan, whisk together soup, sour cream, and wine. Over medium heat, cook, stirring occasionally, 5 minutes or until just beginning to bubble (do not boil) set aside.
Rinse scallops and pat dry. Arrange in a single layer in a 9 x 9 x 2-inch baking dish. Cover with sauce.
Place croutons in a small reclosable plastic bag. Press our excess air and seal. With a rolling pin, coarsely crush croutons. Sprinkle over sauce.
Bake for 9 to 10 minutes or until scallops are tender and crumbs are golden brown (do not overbake). Serve immediately.
Serve with buttered linguini and steamed broccoli or spinach.
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