- 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
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. Makes 2 servings.
Mixed Greens with Honey-Poppy Seed Vinaigrette
Whisk together ¼ cup honey, ¼ cup white wine vinegar, 1 teaspoon grated onion, ¼ cup olive oil, 2 teaspoons poppy seeds, and salt and freshly ground black pepper to taste. Serve over fresh salad greens.
Chardonnay makes a great accompaniment to seafood with butter or cream sauces. Luscious options include Jordon Chardonnay Russian River Valley or Chateau St. Jean Chardonnay Sonoma County Reserve. Or, because the hazelnut is Oregon's official nut, try one of the state's own, such as a Rex Hill Chardonnay or Chehalem Ian's Reserve Chardonnay.