Pre heat oven to 450°F.
Pulse oyster crackers in a food processor until coarsely ground. If you do not have a food processor, place in Ziploc bag and crush until coarse.
Add melted butter, parsley, and lemon zest. Pulse (or mix well) JUST to combine and keep chilled.
In a bowl, combine the scallops, garlic, wine, and melted butter. Toss well to combine.
Season scallops with salt and pepper.
Transfer to a casserole dish in one layer. Sprinkle the cracker mixture evenly over the scallops.
Bake for 14-16 minutes, until crumbs have browned and scallops are cooked through.