Try these mushroom "scallops" for your next Meat Free Monday
I’ve been wanting to make vegan scallops for a long time, and these turned out excellent. I combined a few recipes that I found online, using different tips and strategies from all of them.
If you’re a big seafood person and eat scallops, these are obviously not going to be exactly like the real deal, but you can enjoy them for what they are—delicious mushroom morsels!
Christine McAvoy"SCALLOP" INGREDIENTS
- 3 large king oyster mushrooms
- 3 tbsp Bragg’s Liquid Aminos (or low-sodium soy sauce)
- 1 tbsp miso paste
- 1/2 sheet nori
- 1 tsp olive oil
- 1/4 cup dry white wine
- 1 cup vegetable broth
- 2 tbsp vegan butter
- For the marinade, heat up the vegetable broth in a shallow pan until hot but not boiling. Remove from heat and add in the soy sauce, nori, olive oil, white wine and miso paste. Stir until the miso is fully dissolved.
- Clean off the king oyster mushrooms (I use a mushroom brush), and slice into approximately one-inch thick rounds. You should be able to get 3 to 4 "scallops" out of each mushroom. Discard the caps, or save them to slice up for a mushroom risotto or maybe a breakfast burrito with tofu.
- Give the mushrooms a shallow cross-hatch with a sharp knife on each side—this will help them absorb the marinade better.
- Put the mushrooms in a wide, container, spacing them evenly, and then pour the marinade over them.
- Leave them for an hour or two (or longer if you prefer), flipping them over occasionally making sure they’re getting evenly coated.
Makes approximately 10 "scallops"
Christine McAvoyPURPLE POTATO PURÉE INGREDIENTS
- 1 cup purple potatoes, peeled and diced into one-inch cubes
- Non-dairy milk
- Olive oil or vegan butter
- Heat a pot with slightly salted water and when it comes to a boil, place the cubed potatoes in. Watch while they boil, checking after 5 minutes to see if they can be pierced with a fork easily. It could take up to approximately 8 minutes, depending on the size of the cubes.
- Drain the potatoes and return to the pot. Add a sprinkle of salt and a splash of non-dairy milk, then begin to mash with a potato masher. Add in some vegan butter or a bit of olive oil and keep mashing.
- You can decide the consistency of the potatoes. I like them lump-free and thicker so they are easier to spread on the plate and the scallops stick to them.
- Salt to taste. Cover, and set aside while making the scallops.
- Once your "scallops" are marinated, take a frying pan (I use my cast iron) and place on medium heat. Then add the vegan butter until melted and sizzling, and place the scallops into the pan.
- Fry for a few minutes on each side until they are golden.
- Prepare plates with a spoonful of potatoes, swirled in an arch (this obviously isn’t necessary, but the presentation points are worth it!).
- Place the "scallops" 3 or 4 to a plate and garnish with fresh thyme.