Hazelnut-Crusted Scallops

Ingredients

• 5 tablespoons butter, divided
• 1/2 cup dry white wine
• 1/4 cup heavy whipping cream
• 1 teaspoon fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 pinch of grated nutmeg or ground nutmeg
• 1 lb sea scallops or bay scallop, drained
• 1/4 cup panko (Japanese breadcrumbs)
• 1/4 cup finely chopped hazelnut
• hot cooked pasta

Garnish

• fresh thyme sprig

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Melt 4 tablespoons butter in a cast-iron or ovenproof skillet.

3. 3

   Stir in wine and whipping cream, thyme, salt, pepper & grated nutmeg.

4. 4

   Add scallops, turning to coat.

5. 5

   Remove from heat.

6. 6

   Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts.

7. 7

   Sprinkle mixture over scallops.

8. 8

   Bake at 375°F for 10 to 12 minutes or until bubbly and golden brown.

9. 9

   Serve with hot cooked pasta, mixed-greens with a honey-poppy seed vinaigrette, (Whisk 1/4 cup honey, 1/4 cup white-wine vinegar, 1 tsp gratedd onion, 1/4 olive oil, 2 tsp poppy seeds, and salt & freshly ground black pepper, to taste. Serve over fresh salad greens) & pour a Jordon Chardonnay Russian River Valley.

10. 10

    Enjoy!