Preparation

• Melt 1 Tbsp. butter; mix with cracker crumbs, Parmesan and herbs.
• Add 1/2 Tbsp. of the remaining butter to medium skillet; heat on medium-high heat until melted. Add half the scallops; cook 1 min. on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining scallops.
• Melt remaining butter in same skillet on medium-high heat. Add onions; cook and stir 3 min. Stir in mushrooms and garlic; cook 5 min. or until mushrooms are tender, stirring frequently. Add wine and any liquid released from scallops; cook 3 min. or until most the liquid is cooked off. Stir in Neufchatel cheese and milk; cook and stir 5 min. on medium-low heat until Neufchatel cheese is completely melted and sauce is well blended. Return scallops to skillet; cook 4 min., stirring occasionally. Spoon into 4 (8-oz.) ramekins or 9-inch pie plate; sprinkle with crumb mixture.
• Heat broiler. Broil scallop mixture, 6 inches from heat, 2 min. or until top is golden brown.