King Oyster Scallops With Lemon Cashew Cream Sauce
[Vegan, Gluten-Free]

To Make the Marinade:

1. Mix the marinade ingredients. Crumble in half the nori sheet.
2. Add in the mushrooms stems and submerge.
3. Cover the stems with the second half of the nori sheet to ensure that they stay submerged.
4. Let sit in the refrigerator overnight or for at least 3 hours.

To Make the Scallops:

1. Heat a cast iron or non-stick pan to medium-high heat.
2. Add in 2 tablespoons coconut oil and allow to heat thoroughly.
3. To this add in the mushroom stems and allow to fry on one side for 2-3 minutes or until golden brown on the edges.
4. Flip the scallops and fry the other side until they look even.

To Make the Lemon Cashew Cream Sauce:

1. Add soaked cashews and other ingredients to your high-speed blender and blend on low to combine the ingredients.
2. Slowly increase the speed to high and allow to blend until the cashews are fully creamy and smooth.
3. Place this mixture in the refrigerator to thicken while you make your pasta.

To Assemble:

1. Combine the creamy lemon sauce with pasta and your favorite ingredients then add on your scallops.