Vegan Scallops with truffle pea puree

By Elisa Booker

June 18, 2018

Perfect dinner party starter adapted from recipe from Eat Figs Not Pigs

  • Prep: 1 hr 1 min
  • Cook: 11 mins
  • Yields: 4 as a starter


Truffle Pea Puree:

1 cup frozen peas, defrosted

1 Tbsp fresh mint, chopped

3 cloves garlic

1 Tbsp olive oil

2 Tbsp truffle oil

1/4 cup fried nooch (see separate recipe) or vegan parmesan

Vegan Scallops

3 large king oyster mushrooms

1-2 Tbsp vegan butter

1 cup warm water

1 tsp vegan stock

1 Tbsp miso paste (preferably mild white)

1/2 cup dry white wine

1 teaspoon Tamari

1 Tbsp olive oil

To Garnish:

Chopped coriander

Crispy 'bacon' (see separate recipe or buy in salad section of supermarket)


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


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