Hazelnut-crusted Scallops

Yield: Makes 2 servings

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  freshly ground black pepper
• Pinch of grated or ground nutmeg
• 1  pound  sea or bay scallops, drained
• 1/4  cup  panko (Japanese breadcrumbs)
• 1/4  cup  finely chopped hazelnuts
• Hot cooked pasta
• Garnish: fresh thyme sprigs

Preparation

Preheat oven to 375°.

Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and next 5 ingredients. 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° for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired.