Hazelnut-Crusted Scallops - cooking recipe

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

Preparation

Preheat oven to 375\u00b0F.
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\u00b0F 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.
Enjoy!