Bea Connor's Lightly Baked Bay Scallops
2 garlic cloves, peeled and minced
4 tbsp. butter
4 dozen bay scallops
4 tbsp. dry white wine
16 Ritz crackers
4 tbsp. freshly grated parmigiano-reggiano
HOF note: We have prepared a variation of the recipe using Panko flavored with seasoning salt and herbs and it is delicious.
Set oven rack in upper third of oven; then preheat oven to 400°. Divide garlic among four small gratin dishes, add 1 tbsp. butter to each, and place in oven until butter melts.
Remove dishes from oven and add 1 dozen bay scallops and 1 tbsp. wine to each dish; spoon sauce over scallops until evenly coated.
Crumble 4 crackers over scallops in each dish; then sprinkle each with 1 tbsp. freshly grated parmigiano-reggiano. Bake scallops until they are hot and have turned opaque, about 10 minutes. Switch oven to broil, and cook until cracker crumbs and cheese are lightly browned on top.
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