1 cup California walnut halves and pieces, finely crushed
Basil Oil
1½ cups fresh basil leaves
¾ extra virgin olive oil
Mushroom Sauce
1 cup toasted California walnut halves and pieces
1 pint heavy cream
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 small white onion, thinly sliced
4 cloves fresh garlic, minced
8 ounces button mushrooms, thinly sliced
2 tablespoons water
1/3 cup fresh parsley, chopped
1/4 cup fresh Parmesan cheese (for topping)
1/8 teaspoon salt
1/8 teaspoon pepper
Red pepper chili flakes (optional)
Noodles of your choice
Preparation
Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
Scallops
In a medium bowl, mix flour and breadcrumbs. In a small bowl, whisk 2 eggs and add in lemon juice. Place the crushed California walnuts in a third bowl. For each scallop repeat the following: coat scallop in flour/breadcrumb mixture, dredge in egg mixture, and coat with walnuts. Place in prepared baking dish and repeat until no more scallops remain. Bake for 6-12 minutes (depending on size of scallop).
Basil Oil
Blanch basil: Bring a pot of water to boil and add in basil leaves for 5 seconds and then remove with a slotted spoon.
Put directly into a water ice bath. Pat dry with paper towels and transfer to a blender.
Add olive oil and blend until smooth.
Walnut Mushroom Sauce
In a blender, mix toasted walnuts and heavy cream until smooth. Set aside for now.
In a large skillet, heat oil and add onion, salt and pepper. Cook for approximately 6-8 minutes and then add in garlic and mushrooms. Cook this mixture for approximately 3 minutes.
On low heat, add in 2 tablespoons water, cover, and let simmer for 10 minutes. Then add in parsley and walnut/cream mixture.
Optional: Top with Parmesan and optional red pepper chili flakes. Serve with pasta of your choice.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
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