Cracker Crumb Baked Scallops

This recipe is from a book I took out from the library titled, Church Suppers & Potluck Dinners. I think these church cookbooks are great for finding REAL recipes from real cooks. They are tested, tried and true! So, I may tweak them for taste or health reasons, but the bones are so good!
This is one of those classically good recipes that I return to. I am posting the original ingredient list, but know that I tweak it a lot. I use 1/2 of the fat and crackers, to lighten it up, and keep the other ingredients the same- makes it a less heavy dish, but just as buttery.

2 pounds scallops- the big kind, “sea”
1/2 stick butter, melted
1/4 cup grated Parmesan
1 cup crushed Ritz, or other butter crackers
1 Tbsp lemon juice
1 Tbsp dry vermouth
1/4 tsp pepper
1/4 tsp garlic salt

Preheat your oven to 325-350* (depends on your oven).
Pat dry the scallops, and arrange flat in a buttered 8×8 glass dish- or ceramic.
Mix together the remaining ingredients, and spoon on top.
Cover and bake 30 minutes.
Uncover to brown, 5 minutes.

This is so easy and with so few ingredients, a very special meal is born. I serve with wild rice and green beans or broccoli. Yum!
Thanks to Lynne Maxim, St. Andrew Lutheran Church, Ellsworth ME. That is who submitted this recipe for the book listed above.