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Salivatingly smooth and sultry scallops with a crusted crunch from the kitchens of  chrismukkah

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SO rich and tasty folks, seriously ... and I said I would use those hazelnuts for a special occasion! :3

From : http://www.myrecipes.com/recipe/haz.....10000001673077


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.

The only things I might do different:

~ Toast the hazelnuts to bring out the nuttiness a bit more

~ Add in the zest of one lemon to the nut/crumb mixture, to make it more of a gremolata

~ to lighten it up, use light cream or half and half instead (for those that are lactose intolerant - I'm pretty sure Lactaid would work, and its formula has improved significantly from what I've heard...if not, unsweetened coconut milk would be different, and use crushed toasted macadamia instead)

Please note: Do NOT make this if you are allergic to nuts, dairy or shellfish DUH !

Other than that enjoy :P

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Allergy warning – recipe contains shellfish, tree nuts, dairy & egg products

This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. White Wine