AuthorElisa BookerDifficultyBeginnerPerfect dinner party starter adapted from recipe from Eat Figs Not Pigs
In a food processor, add all ingredients and blend until completely smooth. Set aside.
Slice mushroom stems crosswise into 1" thick pieces. Score the tops and bottoms of each "scallop".
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.
Drain mushrooms, discarding the soaking liquid and pat dry.
In a cast iron skillet on medium high heat, melt 1-2 tablespoons vegan butter.
Add mushrooms and pan sear on each side until the edges get a nice, golden brown colour, about 5-6 minutes per side.
Plate Vegan Scallops with pea puree, crispy bacon, and coriander
ENJOY!!
The mushrooms reduce quite a lot in size so don't cut the 'scallops' too small
Ingredients
Directions
In a food processor, add all ingredients and blend until completely smooth. Set aside.
Slice mushroom stems crosswise into 1" thick pieces. Score the tops and bottoms of each "scallop".
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.
Drain mushrooms, discarding the soaking liquid and pat dry.
In a cast iron skillet on medium high heat, melt 1-2 tablespoons vegan butter.
Add mushrooms and pan sear on each side until the edges get a nice, golden brown colour, about 5-6 minutes per side.
Plate Vegan Scallops with pea puree, crispy bacon, and coriander
ENJOY!!