• 3large oyster mushrooms
• 240mlveg broth
• 2tbspwhite miso
• 1tbspsoy sauce
• 1sheet nori (ripped into a few pieces)
• 1tbspolive oil
• 100mlwhite wine
• 2tbspvegan butter
• 5cloves garlic
• 0.5 lemon, juiced
• 1tspdried parsley
• salt and pepper to taste

Instructions

1. 1

   Cut each end of the mushroom off and either discard or set aside to make vegan bacon (see separate recipe). Slice the stems width-way to make 3 scallops per mushroom.

2. 2

   Score each flat side of the scallop with a knife in a criss-cross shape

3. 3

   Combine the remaining scallop ingredients into a marinade and add the scallops for a minimum of 15 mins but ideally around 2 hours.

4. 4

   Heat some oil in a pan and then add the scallops, browning for around 5 mins on each side - set aside and keep warm

5. 5

   For the sauce, melt the butter in the scallop pan and add the garlic and parsley for a few minutes. Once the garlic starts to turn brown it's time to remove from heat, add lemon juice, salt and pepper to taste.

6. 6

   Serve the scallops topped with the garlic sauce Works great on a bed of samphire (boiled for 30 seconds and then immediately drained) topped with king oyster bacon.