Oyster Mushroom Scallops With Nasturtium Pesto
[Vegan]

For the pesto:

1. Soak the kombu for 15 mins. You should have one sheet about 3-inches wide and 7-inches long.
2. After it’s been soaked, remove from the water and set the water aside.
3. Cut the kombu into pieces, about 1-inch square and save until ready to use.
4. Add the walnuts, garlic, arugula, nasturtium, sea salt, nutritional yeast, lemon zest and juice to a food processor. Slowly adding the olive oil, process until smooth. You will have chunks of kombu, but that’s ok!
5. Process for about 5 mins. Add water if you like a thinner pesto.

For the mushroom “scallops:”

1. Cut the mushroom stems into 1-inch long pieces. Save the tops to eat later, or cut them into rounds as well.
2. Heat the oil in a non stick pan and put the mushroom pieces cut side down. Cook on medium heat for 2-3 minutes until browned.
3. Turn scallops to the other side and cook another 2-3 minutes.
4. Season liberally with salt and pepper.
5. Remove from the heat and serve immediately.

To serve:

1. Spread some of the pesto on each plate.
2. Arrange the scallops and garnish with nasturtium leaf and lemon.