Hazelnut-crusted Scallops

Ingredients

• 1 pound bay scallops drained
• 0.3 teaspoon pepper black freshly ground
• 5 tablespoons butter divided
• 2 servings noodles hot cooked
• 0.5 cup wine dry white
• 1 teaspoon thyme sprigs fresh
• 1 pinch nutmeg grated
• 0.3 cup hazelnuts finely chopped
• 0.3 cup cup heavy whipping cream 
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 teaspoon salt 
• 2 servings thyme sprigs fresh

Equipment

• bowl
• frying pan
• oven
• microwave

Directions

1. Preheat oven to 37
2. Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and next 5 ingredients.
3. Add scallops, turning to coat.
4. Remove from heat.
5. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts.
6. Sprinkle mixture over scallops.
7. Bake at 375 for 10 to 12 minutes or until bubbly and golden brown.
8. Serve with hot cooked pasta.
9. Garnish, if desired.