Hazelnut-Crusted Scallops

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“This recipe is by Julia Rutland, it came in the trial edition of Coastal Living Magazine, 11/2007 edition. It is from a few recipes that are ready in 25 minutes!”

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Melt 4 tablespoons butter in a cast-iron or ovenproof skillet.
  3. Stir in wine and whipping cream, thyme, salt, pepper & grated nutmeg.
  4. Add scallops, turning to coat.
  5. Remove from heat.
  6. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts.
  7. Sprinkle mixture over scallops.
  8. Bake at 375°F for 10 to 12 minutes or until bubbly and golden brown.
  9. Serve with hot cooked pasta, mixed-greens with a honey-poppy seed vinaigrette, (Whisk 1/4 cup honey, 1/4 cup white-wine vinegar, 1 tsp gratedd onion, 1/4 olive oil, 2 tsp poppy seeds, and salt & freshly ground black pepper, to taste. Serve over fresh salad greens) & pour a Jordon Chardonnay Russian River Valley.
  10. Enjoy!

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