Hazelnut-crusted Scallops

Hazelnut-crusted Scallops Recipe
Photo: Becky Luigart-Stayner; Styling: Judy Feagin

Recipe from


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.

Note:

Julia Rutland,

November 2007
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