I worked at J's Oyster on Portland's waterfront for 25 years, and this was a customer (and staff) favorite.

1 lb Downeast Dayboat scallops
7 tbs butter, divided into 2 tbs and 4 tbs and 1 tbs portions
splash of white wine (optional)
1-2 tbs honey (you can also use maple syrup)
salt and white pepper to taste
1/4 - 1/2 cup Ritz cracker crumbs

Melt 1 tbs butter in a heavy skillet.  When pan is very hot, add scallops and briefly sear on both sides - you just want to get a nice brown crust, not cook them through.  If using wine, add a splash and scrape bottom of pan to get up all the tasty bits.  Add 5 tbs butter and honey or maple syrup.  Season to taste with salt and white pepper.  Pour into buttered casserole dish.

Meanwhile, melt remaining 1 tbs butter and toss with crumbs.  Spread crumbs over casserole dish (amount you use depends on how crunchy you want it to be).

Bake at 400 degrees until scallops are cooked to your liking and crumbs crisp up.  My advice: don't overcook - you just want to crisp/brown the crackers.