Heat butter in skillet over medium heat. Add scallops and onion; cook until onion is tender. Stir in mushroom soup, cream, wine and parsley. Heat, stirring occasionally (do not boil). Spoon mixture into 4 individual baking dishes; sprinkle with crumbs and cheese. Place on oven rack in broiling compartment, about 3 inches from the heat, and broil until crumbs are browned. Yields 4 servings.