Photo: Becky Luigart-Stayner; Styling: Judy Feagin Photo by: Photo: Becky Luigart-Stayner; Styling: Judy Feagin

Hazelnut-crusted Scallops

Coastal Living NOVEMBER 2007

  • Yield: Makes 2 servings


  • 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


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.


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Hazelnut-crusted Scallops recipe