By Elisa Booker
June 18, 2018
Perfect dinner party starter adapted from recipe from Eat Figs Not Pigs
Truffle Pea Puree:
Truffle Pea Puree
1In a food processor, add all ingredients and blend until completely smooth. Set aside.
1Slice mushroom stems crosswise into 1" thick pieces. Score the tops and bottoms of each "scallop".
2In a large bowl, whisk together warm water, bouillon, miso paste, tamari, 1 cup white wine, and 1 tablespoon olive oil. Marinate for at least one hour, up to 4 hours.
3Drain mushrooms, discarding the soaking liquid and pat dry.
4In a cast iron skillet on medium high heat, melt 1-2 tablespoons vegan butter.
5Add mushrooms and pan sear on each side until the edges get a nice, golden brown colour, about 5-6 minutes per side.
6Plate Vegan Scallops with pea puree, crispy bacon, and coriander
The mushrooms reduce quite a lot in size so don't cut the 'scallops' too small