Hazelnut-Crusted Scallops Recipe

Name: Hazelnut-Crusted Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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

1
Preheat oven to 375u00b0F.
2
Melt 4 tablespoons butter in a cast-iron or ovenproof skillet.
3
Stir in wine and whipping cream, thyme, salt, pepper & grated nutmeg.
4
Add scallops, turning to coat.
5
Remove from heat.
6
Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts.
7
Sprinkle mixture over scallops.
8
Bake at 375u00b0F for 10 to 12 minutes or until bubbly and golden brown.
9
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.
10
Enjoy!

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons butter, divided, 1/2 cup dry white wine, 1/4 cup heavy whipping cream, 1 teaspoon fresh thyme, and more.

Yes, Hazelnut-Crusted Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazelnut-Crusted Scallops

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