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Walnut Crusted Scallops with Basil Oil + Toasted Walnut Mushroom Sauce

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Tawnie Graham of Kroll's Korner

Ingredients

For the scallops

  • 1/2 lb. fresh scallops
  • 1 cup All-Purpose flour
  • 1/2 cup Italian breadcrumbs
  • 2 eggs
  • 1/2 fresh lemon juice
  • 1 cup California walnuts roughly crushed

For the basil oil

  • 1.5 cups fresh basil
  • 3/4 cup EVOO

For the mushroom sauce

  • 1 cup toasted California walnuts
  • 1 pint heavy cream
  • 2 Tbsp. EVOO
  • 1 Tbsp. unsalted butter
  • 1 small white onion thinly sliced
  • 4 cloves fresh garlic minced
  • 8 oz. button mushrooms thinly sliced
  • 2 Tbsp. water
  • 1/3 cup fresh parsley chopped
  • 1/4 cup fresh Parmesan cheese for topping
  • salt and pepper TT
  • red pepper chili flakes: optional
  • noodles of your choice

Instructions

  • Preheat oven to 400 degrees F.

For the 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 a baking dish sprayed with PAM and repeat until no more scallops remain. Bake for 6-12 minutes (depending on size of scallop).

Basil Oil

  • Meanwhile, prepare the 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 EVOO and blend until smooth.

Lastly for the 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 until for ~6-8 minutes and then add in garlic and mushrooms. Cook this mixture for ~3 minutes. On low heat, add in 2 Tbsp. water, cover, and let simmer for 10 minutes. Then add in parsley and walnut/cream mixture. Simmer and when served top with Parmesan and optional red pepper chili flakes. Serve with pasta of your choice.