BEA CONNER'S LIGHTLY BAKED SCALLOPS

By gbvampy1

Ingredients

• 2 cloves garlic, peeled and minced
• 4 tbsp. butter
• 4 dozen bay scallops
• 4 tbsp. dry white wine
• 16 Ritz crackers
• 4 tbsp. freshly grated parmigiano-reggiano

Preparation

Step 1

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.