SERVES: 8 TIME: 30 mins (+2 hours marinade)
Crash, bang, scallop. Enter our third seaside sensation. Mushroom scallops paired with a delicious pea purée and cauliflower crumb. We used King Oyster or Eryngii mushrooms, which are continuing to gain popularity as a meat alternative due to their firm consistency and texture. Not only are they cruelty free but they are actually so much easier to cook than their shellfish counterparts; are we tempting you yet…?
- Whizz up your pea puree by chucking all of the ingredients in a whizzing machine. You can leave this prepared overnight in the fridge to save yourself some time.
- Start by slicing your mushroom stems lengthwise into 4, (we wanted each guest to have 4 “scallops” each) so we halved and halved again.
- Score the tops and bottoms of each “scallop” in a cross hatch.
- Combine the veg stock and warm water until the stock has dissolved and throw it into a mixing bowl with all of the other ingredients, and whisk together.
- Arrange the mushrooms into a large shallow dish and pour the liquid over the top, cover and pop in the fridge to marinate. We marinated them for about 2 hours but anywhere between 1 – 4 hours should be fine.
- Preheat oven to 150℃
- Carefully drain mushrooms, discarding the marinade liquid.
- In a cast iron skillet on medium high heat, melt 1-2 tablespoons vegan butter and a drizzle of olive oil (so the butter doesn’t burn). Add half of the mushrooms; it is important that they all sit flat and there may not be mushroom in the pan…
- Pan sear on each side until the edges get a nice, golden brown colour, about 5-6 minutes per side.
- Remove mushrooms from skillet and keep warm on the middle rack of the oven whilst you do the next batch.
Time is of the essence here so make sure you prep your plates beforehand. We plated up with the pea puree, crumbled garlic roasted cauliflower, fresh mint, cress and whole peas COS WE FANCY.
Who said fine dining was hard? It is safe to say that our guests were left speechless at how much these resembled the real things; even the meat eaters. That’s what we call a swimmingly successful dish…
Check out the instructional video > here <