Walnut Crusted Scallops with Basil Oil & Toasted Walnut Mushroom Sauce

Total Time
30 Mins
Meal
Dinner

Total Time

Prep Time
20 Mins
Cook Time
10 Mins
Total Time
30 Mins

Nutrition

Calories
979 cal
Total Fat
88 g
Polyunsaturated Fat
21 g
Cholesterol
191 mg
Sodium
366 mg
Carbohydrates
33 g
Dietary Fiber
4 g
Protein
21 g

Ingredients

Scallops

  • 1/2 lb. fresh sea scallops
  • 1 cup all-Purpose flour
  • 1/2 cup Italian breadcrumbs
  • 2 eggs
  • Juice of ½ a lemon
  • 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

  1. Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.

Scallops

  1. 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

  1. Blanch basil: Bring a pot of water to boil and add in basil leaves for 5 seconds and then remove with a slotted spoon.
  2. Put directly into a water ice bath. Pat dry with paper towels and transfer to a blender.
  3. Add olive oil and blend until smooth.

Walnut Mushroom Sauce

  1. In a blender, mix toasted walnuts and heavy cream until smooth. Set aside for now.
  2. 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.
  3. On low heat, add in 2 tablespoons water, cover, and let simmer for 10 minutes. Then add in parsley and walnut/cream mixture.
  4. Optional: Top with Parmesan and optional red pepper chili flakes. Serve with pasta of your choice.