Vegan Scallops with truffle pea puree

AuthorElisa BookerDifficultyBeginner

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

Yields1 Serving
Prep Time1 hr 1 minCook Time11 minsTotal Time1 hr 12 mins

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
1

In a food processor, add all ingredients and blend until completely smooth. Set aside.

2
Scallops
3

Slice mushroom stems crosswise into 1" thick pieces. Score the tops and bottoms of each "scallop".

4

In 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.

5

Drain mushrooms, discarding the soaking liquid and pat dry.

6

In a cast iron skillet on medium high heat, melt 1-2 tablespoons vegan butter.

7

Add mushrooms and pan sear on each side until the edges get a nice, golden brown colour, about 5-6 minutes per side.

8

Plate Vegan Scallops with pea puree, crispy bacon, and coriander

9

ENJOY!!

The mushrooms reduce quite a lot in size so don't cut the 'scallops' too small

Ingredients

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)

Directions

Truffle Pea Puree
1

In a food processor, add all ingredients and blend until completely smooth. Set aside.

2
Scallops
3

Slice mushroom stems crosswise into 1" thick pieces. Score the tops and bottoms of each "scallop".

4

In 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.

5

Drain mushrooms, discarding the soaking liquid and pat dry.

6

In a cast iron skillet on medium high heat, melt 1-2 tablespoons vegan butter.

7

Add mushrooms and pan sear on each side until the edges get a nice, golden brown colour, about 5-6 minutes per side.

8

Plate Vegan Scallops with pea puree, crispy bacon, and coriander

9

ENJOY!!

Vegan Scallops with truffle pea puree

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