Baked Stuffed Scallops

One of my daughter's favorite dishes she would request as a special birthday dinner is my husband's recipe for baked stuffed scallops. Fresh scallops can be expensive however If you can, purchase them at a seafood market. If you don't have a local seafood market buy them at a grocery store.
The recipe calls for the larger sea scallops but you could substitute and use the smaller bay scallops. Should you purchase the scallops frozen, be sure to thaw completely and make sure you pat them dry.
The recipe feeds approximately 4-6 people.

• 2 lbs. sea scallops
• 1 medium onion - finely diced
• 2 cups Ritz crackers - finely crushed
• 1 stick butter
• 1/2 cup white wine (a good wine you like to drink)
• 1 tsp. minced fresh garlic
• 1 tsp. dried parsley flakes or use freshly chopped parsley
• 1/4 tsp. cayenne pepper
• salt and pepper to taste

In a skillet over medium heat, melt half of the butter then add in the diced onion. Lower the heat and cook the onion until translucent. De-glaze the pan with the white wine and simmer for approximately 5 minutes. Next add in the parsley and the cayenne pepper and stir.
Make sure your scallops are dry and salt and pepper both sides. Place them in a glass baking dish. Pour the onion and wine mixture over the top. Cover liberally the top with the crackers.
Melt the last of the butter and pour over the top of the cracker crumbs. Cook uncovered for approximately 30 minutes in the oven or toaster oven preset at 375 - 400 degrees.