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Walnut-Herb Crusted Scallops
Prep: 15 minutes
Bake: 15 minutes • Serves: 4
1-1/2 cups Our Family® Chopped Walnuts
1-1/2 tablespoons fresh rosemary leaves
1-1/2 tablespoons fresh thyme leaves plus additional chopped for garnish (optional)
3 Our Family® Grade A Large Eggs
1/4 cup coconut flour
1/8 teaspoon Our Family® Salt
1/8 teaspoon Our Family® Pure Ground Black Pepper
12 large sea scallops, patted dry
1/4 cup garlic aioli
1/4 teaspoon lemon zest
Lemon wedges for garnish (optional)
1. Preheat oven to 400°; spray 13 x 9-inch baking dish with cooking spray. In food processor, pulse walnuts, rosemary and thyme leaves until small crumbs remain. Makes about 1-1/2 cups.
2. In wide, shallow dish, whisk eggs. In separate wide, shallow dish, whisk flour, salt and pepper; place walnut mixture in third wide, shallow dish. Dredge scallops in flour mixture, shaking off excess, then dip in eggs, allowing excess to drip off, then in walnut mixture to coat both sides; place in prepared baking dish and bake 15 minutes or until internal temperature reaches 145°. Makes 12 scallops.
3. In small bowl, whisk aioli and zest. Makes about 1/4 cup.
4. Serve scallops dolloped with aioli mixture garnished with lemon wedges and chopped thyme, if desired.
Approximate nutritional values per serving (3 scallops, 1 tablespoon aioli mixture):
466 Calories, 38g Fat, 4g Saturated Fat, 90mg Cholesterol, 613mg Sodium,
12g Carbohydrates, 4g Fiber, 2g Sugars, 0g Added Sugars, 22g Protein
Chef Tip
Serve scallops over cooked whole grain basmati rice and/or brown rice.
