 | | Directions | - Preheat oven to 375° F.
- Melt 4 tablespoons butter in skillet.
- Add nutmeg and stir in wine. Add scallops, turning to coat. Remove from heat.
- Melt 1 tablespoon butter in small bowl in microwave.
- Stir in breadcrumbs and nuts and sprinkle over the scallops.
- Place skillet in oven and bake 10-15 minutes or until bubbly and golden brown.
- Serve with lemon risotto or hot, cooked pasta.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: ovenproof skillet, small bowl
Servings: 2
|  | | Ingredients | | - | | 5 tablespoons unsalted butter - divided |
| - | | 1/2 cup white wine - dry |
| - | | 1/4 cup half-n-half |
| - | | 2 teaspoons thyme - fresh |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 pound bay scallops |
| - | | 1/4 cup panko breadcrumbs |
| - | | 1/4 cup almonds |
| - | | 1/2 teaspoon nutmeg - slivered, finely chopped |
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