Baked Scallops

Makes 6 Servings, or 4 very hungry people

2 pounds sea scallops
1/2 cup butter melted (1 stick)
1/4 cup grate parmesan cheese
1 cup crushed Ritz crackers
1 Tablespoon lemon juice
1 Tablespoon dry vermouth
1/8 teaspoon pepper
1/4 teaspoon garlic powder
dash salt

Wash and pat dry the scallops.  Remove the hard little piece that is on the side of the scallop.  Place in a buttered glass baking dish, careful not to crowd them in.  Mix together the rest of the ingredients, and sprinkle on top. Cover and back for 30 minutes in a 325° oven. Remove the cover the last 5 minutes to let the top get browned and crunchy.

Notes: I usually use glass, but you can use metal.  I also make this on our outside grill, to keep the fish smell out of the house, and it works just great- you can remove whatever covers the dish to get it crunchy.  If you need to substitute wine for the vermouth, or use less butter- no problem.  This is a very forgiving recipe and delicously rich!

Adapted from an unknown cookbook with a  chapter titled, Church Suppers  & Potluck Dinners, submitted by a Lynne Maxim of the St. Andrew Lutheran Church, Ellsworth ME