Almond-Crusted Scallops

This is the perfect dish for a summer night. It's light and filling but still rich and creamy. I paired it with a salad topped with fresh veggies and Italian dressing. 

Almond-Crusted Scallops 

Serves 2-3
Preheat oven to: 375

Ingredients:

• 5 tablespoons butter
• 1/2 cup dry white wine
• 1/4 cup heavy whipping cream
• 1 teaspoon fresh thyme
• pinch of salt
• pinch of ground black pepper
• dash of ground nutmeg
• 1 pound sea or bay scallops, drained
• 1/4 cup panko breadcrumbs
• 1/4 cup finely chopped almonds
• Hot cooked pasta
  

Directions:

1. Melt 4 tablespoons butter over medium heat in a cast-iron or ovenproof skillet. Stir in wine, cream, thyme, salt, pepper and nutmeg.
2. Add scallops, turning to coat. Remove from heat.
3. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. 
4. Sprinkle mixture over scallops and bake at 375 degrees for 10 to 12 minutes or until bubbly and golden brown.
5. Serve with hot cooked pasta and garnish with extra thyme and whole almonds.