Vegan Scallops With Spring Greens
Prep time
Cook time
Total time
Recipe type: Main course
Cuisine: Vegan
Serves: 2
  • 2 King oyster mushroom, tops removed
  • 1 cup fresh/frozen baby peas
  • 4 asparagus, blanched and chopped into chunks
  • a bunch of baby green leaves, to serve
  • 2 thyme sprigs
  • 1 garlic clove, lightly mashed
  • 4-5 fresh mint leaves
  • Extravirgin olive oil
  • salt and pepper, freshly cracked
  1. Cut the mushroom stems into scallops-like, around 2inch each.
  2. Soak them into a container filled with warm water for at least 1h or overnight.
  3. Boil the peas for 3-4 minutes, drain and cool under cold running water.
  4. Fold the peas into a blender with mint, and salt and pepper to taste. Drizzle with oil and blend until smooth and creamy. Reserve until ready to serve.
  5. Pat the mushroom scallops dry. Drizzle a pan with olive oil, ad thyme and garlic and heat over med-high heat.
  6. Add vegan scallops and grill 3-4 mins on each side, or until crisp and lightly brown and cooked through.
  7. Arrange a bunch of baby leaves on a plate, spoon the pea puree over, add chopped asparagus and scallops.
  8. Season with freshly cracked pepper and sea salt flakes and serve immediately.
Remember to soak the mushroom at least for 1 hour or overnight.
Preparation time doesn't not include resting time for the scallops.
Recipe by The Petite Cook at