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Vegan Scallops with Spring greens - Surprise all your vegan and omnivore friends with these amazing scallops lookalike! #recipe by thepetitecook.com

Vegan Scallops With Spring Greens

Course: Main Course
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 2
Print Recipe

Ingredients

  • 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

Instructions

  • Cut the mushroom stems into scallops-like, around 2inch each.
  • Soak them into a container filled with warm water for at least 1h or overnight.
  • Boil the peas for 3-4 minutes, drain and cool under cold running water.
  • 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.
  • Pat the mushroom scallops dry. Drizzle a pan with olive oil, ad thyme and garlic and heat over med-high heat.
  • Add vegan scallops and grill 3-4 mins on each side, or until crisp and lightly brown and cooked through.
  • Arrange a bunch of baby leaves on a plate, spoon the pea puree over, add chopped asparagus and scallops.
  • Season with freshly cracked pepper and sea salt flakes and serve immediately.

Notes

Remember to soak the mushroom at least for 1 hour or overnight.
Preparation time doesn't not include resting time for the scallops.