King Oyster Mushroom "Scallops" with Mint Pea Puree and Crispy Capers
The best gluten free and plant-based scallops you've never tried before.
Equipment
- Food processor
Ingredients
Scallops
- 6 King Oyster Mushrooms
- 2 cups vegetable stock (gluten free)
- 1 cup white wine
- 2 tsp tamari
- 2 tbsp olive oil
- 1 tsp salt and pepper
- 2 tbsp white mild miso paste
- 4 tbsp vegan butter
Mint pea puree
- 2 tbsp fresh mint
- 1.5 cups frozen peas defrosted
- 3 cloves garlic
- 3 tbsp olive oil
- 1/2 cup vegan parm (I use violife parm wedge and finely grate)
- salt and pepper to taste
Crispy capers
- 1/4 cup capers drained and patted dry
- 1/2 cup olive oil
Instructions
Mint pea puree
- If using frozen peas, ensure peas are defrosted
- Add all ingredients to a food processor
- Puree until smooth, set aside
Crispy Capers
- Drain capers onto a towel and pat dry
- Add olive oil to a skillet
- Add capers when oil is at temperature for frying
- Fry capers for approximately 5 minutes or until crispy.
- Carefully remove capers from oil and set onto a paper towel to absorb residual oil.
Scallops
- Slice the king oyster mushrooms horizontally along the stem into 1" thick medallions
- Score the top and bottom of each medallion
- Add broth, wine, oil, miso paste and salt and pepper to a medium bowl
- Add "scallops" and marinate for at least one hour, I like to marinate for 3-4 hours, (this is at maximum).
- After marinating, drain your mushrooms
- Preheat oven to 275 degrees F
- In a skillet on medium-high heat, add 3-4 tbsp of vegan butter and melt. (I like to use Miyokos vegan butter)
- Sear mushrooms for approximately 6-7 minutes on each side or until a nice golden brown color
- Put mushrooms on a baking sheet in the oven to remain warm while plating the puree
- Add a scoop of puree to each plate, and place 3-4 "scallops" on puree
- Sprinkle crispy capers and fresh peas for garnish
Notes
Adapted from Eat Figs Not Pigs Blog