Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
The perfect dish for a fancy dinner for two or an elegant dinner party. This vegan scallops recipe looks fancy but is actually really easy to make!
Servings: 2
Calories: 664kcal
Equipment
- 1 Large frying pan
- 1 small saucepan
Ingredients
Mushroom Scallops
- 200 g King Oyster Mushrooms about 3
- 1 tablespoon kombu stock powder
- 1 sheet nori seaweed
- 25 ml lemon juice
- 1 tablespoon olive oil
- 100 ml mirin or white wine
- 100 ml water just enough to cover the mushrooms
For the rest of the dish
- 200 g pasta
- 150 g vegan chorizo or bacon optional
- 1 tablespoon olive oil
- 4 cloves garlic
- 1 teaspoon red pepper flakes
- 20 g fresh parsley
- 20 ml lemon juice
- sea salt and black pepper to taste
Instructions
To prepare the Mushroom Scallops
- Chop the stems of the King Oyster Mushrooms into 2-3 cm (1”) slices. Keep the caps for something else.200 g King Oyster Mushrooms
- Finely chop or crumble the nori sheet into a saucepan along with the kombu powder, Juice of half a lemon, white wine or mirin, a dash of olive oil and enough water to just cover the mushrooms.1 tablespoon kombu stock powder, 1 sheet nori seaweed, 25 ml lemon juice, 1 tablespoon olive oil, 100 ml mirin, 100 ml water
- Bring the marinade to a simmer and simmer on low for 10-15 minutes while you make the rest of the dish.
To prepare the Pasta Dish
- Make the pasta according to the instructions on the packet.200 g pasta
- Finely chop the garlic and parsley.4 cloves garlic, 20 g fresh parsley
- Finely chop the chorizo or bacon and pan fry it until crispy. Put aside.150 g vegan chorizo or bacon
- Remove the mushrooms from the marinade (keep the marinade,to one side) Pan fry the mushrooms with the garlic and optional pepper flakes until the mushroom starts to colour golden1 tablespoon olive oil, 1 teaspoon red pepper flakes
- Add the marinade in with the mushrooms. Drain the pasta and toss through the mushrooms with the marinade.
- Stir through the parsley and serve with the chorizo sprinkled over the pasta and the large mushroom scallops arranged on top.20 ml lemon juice, sea salt and black pepper to taste
Notes
SUBSTITUTIONS and VARIATION IDEAS:
- Gluten Free- choose your favourite gluten-free pasta. The rest of the ingredients are already gluten-free.
- No Pasta - These delicious scallop mushrooms can be used as a canape or starter on their own, or try them over lentils, pea puree or creamy polenta.
- No Kombu Stock - if you can't find kombu stock powder, use regular veggie boullion or vegetable broth. A little caper brine is also good for adding a slight tangy seafood flavor.
- Without Alcohol- If you abstain from alcohol, substitute with a tablespoon of apple cider vinegar or rice vinegar and a teaspoon of sugar with a little water.
- Spicy- add red pepper flakes or chili flakes.
- Creamy Sauce- make this into a creamy pasta by adding nutritional yeast and soy cream or other non-dairy milk into the pan at the same time you add in the broth from marinading the mushrooms.
- Hearts of Palm- some vegan scallops use hearts of palm to create the scallops effect. Essentially it is the same method with a seafood marinade and pan frying.
Nutrition
Calories: 664kcal | Carbohydrates: 108g | Protein: 23g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 485mg | Potassium: 888mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1257IU | Vitamin C: 25mg | Calcium: 83mg | Iron: 5mg