On Nantucket, bay scallops have been a culinary staple as far back as anyone can remember, and for many islanders, including Bea Conner, the scalloper's wife who gave us this recipe, they are the ultimate convenience food. This dish is delicious proof. For a richer sauce, Conner advised us to add 2-3 tbsp. heavy cream to each dish along with the wine.
- 2 cloves garlic, peeled and minced
- 4 tbsp. butter
- 4 dozen bay scallops
- 4 tbsp. dry white wine
- 16 Ritz crackers
- 4 tbsp. freshly grated parmigiano-reggiano