While these scallops may look like conventional sea scallops, they're actually made from King Oyster mushrooms! Liquid aminos or tamari help to bring that savory umami taste that complements the minty pea purée. This is an appetizer fit for warmer weather and fancy parties.
Seared Mushroom Scallops With Mint Pea Purée [Vegan]
For the Mint Pea Purée:
- 2 1/2 cups frozen peas
- 1 tablespoon vegan butter or extra virgin olive oil
- 1/2 tablespoon chopped fresh mint
- 1/4 cup water, plus or minus a tablespoon, depending on desired consistency
- 1/2 tablespoon lemon juice
- Salt and pepper, to taste
For the King Mushroom Scallops:
- 1 large or several small-to-medium King Oyster mushrooms
- 1 tablespoon coconut aminos or low-sodium soy sauce mixed with sweetener to taste
- 1 teaspoon canola oil
- Lemon juice, to taste
- Pea sprouts and edible flowers (optional, for garnish)
To Make the Mint Pea Purée:
- Boil the peas until tender, drain, and blend with the vegan butter, fresh mint, water, lemon juice, salt, and pepper until smooth
To Make the King Mushroom Scallops:
- Cut the King Oyster mushroom stems into 1-inch slices and drizzle coconut aminos on both sides of each scallop.
- Heat canola oil to medium-high heat in a pan and sear the scallops for 1-2 minutes on each side, or until golden brown and tender. Squeeze a few drops of fresh lemon juice onto each scallop
- Plate the puree and scallops with pea sprouts and edible flowers, if desired, and serve.