MUSHROOM SCALLOPS

SERVES : 2


COOKS IN : 1 HOUR


DIFFICULTY: EASY

Whilst vegan fast food rapidly takes off with options all over the place, you may struggle to find a fancy date night dish, enter these mushroom scallops.

You’ll find chicken and other meat alternatives in most supermarkets now, & it’s fairly easy to recreate the meals that stereotypically come with chicken, pork or beef. However, seafood is not quite as easy to find alternatives. There’s a few helpful ingredients that I rely on when cooking up any seafood alternatives:
Nori, sheets of dried seaweed used in a lot of Japanese cuisine. They literally grow in the ocean, so have an awesome unique taste of the sea.
Capers, are high in salt and are often used to compliment seafood dish’s so add an extra saltiness.
Lemon, again another ingredient that is often used alongside seafood & just brings out all the flavours to re-create that seafood taste.

The reason Portobello mushrooms work so well with this dish is simply that the stalk looks the part. If you can’t get hold of any, then you can make this dish just as tasty with simple button mushrooms, but they won’t look as authentic.

INGREDIENTS

  • Portobello mushrooms
  • White wine
  • Capers
  • Nori
  • Butter
  • Garlic
  • Lemon

HOW TO MAKE THEM

1 – Cut the top of the mushrooms away from the stalk & chop the stalk into roughly 2cm circles. Score the top of each mushroom as below.

2 – Soak your mushroom stalks in a broth of white wine, capers, lemon & nori and leave to marinade for an hour

3 – Add butter and a drizzle of oil to a pan and add chopped garlic.

4 – Fry the mushroom stalks for roughly 3 minutes on each side until crispy. Season generously with salt, pepper & a squeeze of lemon.

This makes an excellent starter or side dish served on top of our garlic butter sauce with bread, or can be used in our vegan paella or “seafood” linguine.

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