• 1cupfrozen peas, defrosted
• 1Tbspfresh mint, chopped
• 3cloves garlic
• 1Tbspolive oil
• 2Tbsptruffle oil
• 1/4 cup fried nooch (see separate recipe) or vegan parmesan
• 3large king oyster mushrooms
• 1-2 Tbsp vegan butter
• 1cupwarm water
• 1tspvegan stock
• 1Tbspmiso paste (preferably mild white)
• 1/2 cup dry white wine
• 1teaspoonTamari
• 1Tbspolive oil
• Chopped coriander
• Crispy 'bacon' (see separate recipe or buy in salad section of supermarket)

Instructions

1. 1

   Truffle Pea Puree

2. 2

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

3. 3

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

4. 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. 5

   Drain mushrooms, discarding the soaking liquid and pat dry.

6. 6

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

7. 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. 8

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