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