Add this king oyster scallop and crispy caper pasta paired with salmon crostinis to your weekly rotation or save it for a special occasion! Featuring our Artichoke & Herb wedge and Dill Pickle Dip, Jovial Fettuccine and Save Da Sea Smoked Salmon!
King Oyster Scallop & Crispy Caper Pasta with Salmon Crostinis
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Ingredients
Marinated King Oyster Mushrooms
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6-7 king oyster mushrooms
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1 tbsp miso paste
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2 tsp sesame oil
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1 tbsp rice vinegar
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1 tbsp soy sauce
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1 tbsp olive oil
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2 tsp lemon juice
Crispy Caper Pasta
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1 Nuts For Cheese Artichoke & Herb wedge
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1 package Jovial Gluten Free Fettuccine
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¼ cup reserved pasta water
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2 tbsp capers, fried in olive oil
Smoked Salmon & Dill Pickle Dip Crostinis
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1 baguette
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1 to 2 tablespoons olive oil, as needed
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2-3 garlic cloves
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1 container Nuts For Cheese Dill Pickle Creamy Cashew Dip
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1 package Save Da Sea Smoked Salmon
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2 tbsp capers, fried in olive oil
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Cucumber, sliced
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Green onions, sliced
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Fresh lemon juice and lemon slices for garnish
Directions
King Oyster Mushrooms
Slice king oyster mushrooms into 1 inch thick rounds. Make a criss-cross pattern on the top of each slice.
Whisk together miso paste, sesame oil, rice vinegar, and soy sauce to make the marinade. Pour over the sliced mushrooms and let marinade for at about 20 minutes (or longer if you have the time!).
Heat 1-2 tbsp olive oil in a pan over medium heat. Place mushrooms in, cooking 5 minutes on each side or until nicely seared. Add a squeeze of lemon (optional). Remove from the pan.
Crispy Caper Pasta
Cook Jovial Fettuccine pasta as directed on package. Reserve about ¼ cup of pasta water.
Combine 1 Nuts For Cheese Artichoke & Herb wedge and reserved pasta water to a small sauce pan and cook until completely melted and creamy. Add more pasta water to adjust consistency.
Add capers to a frying pan and fry until golden brown, about 2-3 minutes. Reserve come capers for the crostinis.
Add cooked pasta to the sauce and mix until the pasta is fully coated.
Plate pasta, add fried capers, king oyster mushrooms and any other desired toppings and enjoy!
Smoked Salmon & Dill Pickle Dip Crostinis
Slice baguette on a diagonal into pieces, about an inch thick.
Heat 1-2 tbsp olive oil in a pan over medium heat.
Add sliced bread to the pan and cook until one side is a golden brown. Flip the bread and add more olive oil, if necessary.
Remove bread from the pan and rub both sides with a clove of garlic.
Add about 1 tbsp of Nuts For Cheese Dill Pickle Creamy Cashew Dip, one sliced cucumber and a couple slices of Save Da Sea Smoked Salmon to each slice of toasted bread.
Squeeze fresh lemon over the crostinis.
Garnish with crispy capers, green onions, and lemon slices!
