Vegan Scallops with truffle pea puree

Name: Vegan Scallops with truffle pea puree
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 cup frozen peas, defrosted; 1 Tbsp fresh mint, chopped; 3 cloves garlic; 1 Tbsp olive oil; 2 Tbsp truffle oil; 0.25 cup fried nooch (see separate recipe) or vegan parmesan; 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); 0.5 cup dry white wine; 1 teaspoon Tamari; 1 Tbsp olive oil; Chopped coriander; Crispy 'bacon' (see separate recipe or buy in salad section of supermarket)

Author

Elisa Booker

Rating

Difficulty

Intermediate

Cooking Mode

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

Ingredients

Yields

1cupfrozen peas, defrosted
1Tbspfresh mint, chopped
3cloves garlic
1Tbspolive oil
2Tbsptruffle oil
1/4cupfried 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)
1/2cupdry white wine
1teaspoonTamari
1Tbspolive oil
Chopped coriander
Crispy 'bacon' (see separate recipe or buy in salad section of supermarket)

Instructions

Truffle Pea Puree

1
In a food processor, add all ingredients and blend until completely smooth. Set aside.

Scallops

2
Slice mushroom stems crosswise into 1" thick pieces. Score the tops and bottoms of each "scallop".
3
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.
4
Drain mushrooms, discarding the soaking liquid and pat dry.
5
In a cast iron skillet on medium high heat, melt 1-2 tablespoons vegan butter.
6
Add mushrooms and pan sear on each side until the edges get a nice, golden brown colour, about 5-6 minutes per side.
7
Plate Vegan Scallops with pea puree, crispy bacon, and coriander

Category: Uncategorized

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