Hazelnut-Crusted Scallops

This recipe is by Julia Rutland, it came in the trial edition of Coastal Living Magazine, 11/2007 edition. It is from a few recipes that are ready in 25 minutes!

• Ready In: 25 mins
• Serves: 2

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 1  pinch ground nutmeg
• 1  lb sea scallops or 1  lb bay scallop, drained
• 1⁄4 cup panko breadcrumbs (Japanese breadcrumbs)
• 1⁄4 cup  finely chopped hazelnuts
•  hot cooked pasta

• Garnish

•  fresh thyme sprig

Directions

1. Preheat oven to 375°F.
2. Melt 4 tablespoons butter in a cast-iron or ovenproof skillet.
3. Stir in wine and whipping cream, thyme, salt, pepper & grated nutmeg.
4. Add scallops, turning to coat.
5. Remove from heat.
6. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts.
7. Sprinkle mixture over scallops.
8. Bake at 375°F for 10 to 12 minutes or until bubbly and golden brown.
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. Enjoy!