Rhumb Line’s Baked Scallops with Tomatoes and Fresh Herbs in a Light Chardonnay Cream 

6-8 large scallops, dry and connective tissue removed
1 tomato, cut into 6 scallop sized pieces
1 tablespoon fresh herbs
1/8 teaspoon salt
pinch white pepper
pinch curry powder
1 cup chardonnay (use decent wine)
1 teaspoon lemon juice
1 tablespoons heavy cream
1 tablespoon seasoned panko bread crumbs (recipe follows)

Arrange scallops and tomatoes in a greased casserole dish or boat. Sprinkle evenly with seasonings then add herbs. Add lemon juice then pour wine over the top of the scallops and tomatoes (to pick up the seasoning). Pour heavy cream down the length of the dish. Add a light coating of bread crumbs. Place boats in a preheated 400 oven and cook for approximately 10-15 minutes until scallops are just firm. Enjoy!

Seasoned Panko Bread Crumbs

2 cups panko bread crumbs
1 tablespoon paprika
1 tablespoon curry powder
teaspoon garlic salt
teaspoon white pepper
1 teaspoon dried basil
3 tablespoons olive oil

In a mixing bowl, combine all ingredients adding the oil last. Mix by hand for at least one minute. These keep well if covered tightly.