Hazelnut-crusted Scallops

Adapted from Coastal Living, November 2007

Ingr edien ts
• 5 tablespoons butter, divided
• 1/4 cup cream cheese
• 1/2 cup dry white wine
• 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

Pr epa ra tion
Preheat oven to 375°.

Melt 4 tablespoons butter and cream cheese in a cast-iron or ovenproof skillet. Stir in wine and
next 4 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.

Ser ve wi th : fresh spinach coated in Pear Gorgonzola Dressing and topped with diced Gala
Apples and Walnuts.