Juicy sweet scallops; topped with shredded Gruyère and then a crispy garlicky buttery topping made from Ritz crackers and baked until bubbly. So darn delicious. This dish is similar to a dish I grew up eating. Mom always made baked scallops with bay scallops and buttered bread crumbs and I still make them for the family. I don’t often use seas scallops because they can be so costly but I saw a great sale this week and bought them to make this recipe. But this recipe would work just as well using smaller bay scallops. . . Baked Scallops . . 1 1/2-2 lbs lbs sea scallops 1 cup Gruyère cheese, shredded 1/2 cup butter, melted 1 cup Ritz crackers, crushed zest of one lemon 2 cloves garlic, minced 1/4 cup dry white wine (or you can use Pernod) Juice of 1/2 lemon 1/4 cup chopped fresh parsley 1 lemon, cut into wedges Salt and pepper to taste Preheat your oven to 400F. Rinse the scallops and pat them dry with paper towels. If they have the tough muscle on the side, remove it. Place th...