Ingredients

• 1 pound dry-packed bay scallops
• 1/2 tube crushed Ritz (or similar) crackers
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup (1/2 stick) salted butter, melted
• 1 tablespoon freshly squeezed lemon juice
• Zest of one lemon, minced
• 1 tablespoon dry vermouth or dry white wine
• Garnish: Lemon slice, chopped fresh chives or parsley

Instructions

Preheat the oven (or toaster oven) to 325º, and set a rack to the top position. Wash the scallops and pat dry. Remove the side-muscle if still attached.

Spray some aerosol oil into dish and arrange scallops in a 6- by 9-inch baking dish. In a small bowl, stir together the cracker crumbs, garlic powder, salt, lemon zest and pepper. Sprinkle the scallops evenly with the cracker crumb mixture, then the Parmesan. Pour the butter over all, then sprinkle evenly with the lemon juice and vermouth. Cover the dish with foil and bake for 15 minutes, then remove foil and bake an additional 7 minutes.

Turn the heat up to “broil” and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot, garnished with a slice of lemon and fresh chopped chives or parsley.