We serve a version of this at the restaurant I work at (J’s Oyster), and it’s a big hit.
1 lb 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 sear them, 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 much crumb topping you want).
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 up the crackers.