Vegan Scallops with Pea and Avocado Puree and Butter Lemon Shallot Dressing
SERVINGS: 4
time: 30 MINUTES
INGREDIENTS
For the Vegan Scallops
4 large king oyster mushrooms
2 tablespoons olive oil
2 tablespoons vegan butter
Salt and pepper to taste
For the Pea and Avocado Puree
1 cup frozen peas
1/2 ripe avocado
1 clove garlic, minced
4 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
For the Butter Lemon Shallot Dressing
3 tablespoons vegan butter
1/4 cup shallot, finely chopped
4 tablespoons lemon juice
2 tablespoon fresh parsley, finely chopped
1 tablespoon jalapeno, finely chopped
1 teaspoon old bay seasoning
Salt and pepper to taste
RECIPE
Prepare the Vegan Scallops
Clean the king oyster mushrooms and remove any dirt or debris. Trim off the stems.
Cut the oyster mushrooms in cylinders to mimic the shape of scallops. (About 4 cylinders per oyster mushroom)
Cut crosswise on the flat top and bottom of each scallop to let the mushrooms absorb the flavors during cooking.
Heat oil and butter on a non-stick skillet over medium-high heat and place the cylinders them in the skillet.
Sear the mushrooms for about 2-3 minutes on each side until they turn golden brown and develop a slightly crispy texture.
Once cooked, remove the vegan scallops from the skillet and set aside.
Prepare the Pea and Avocado Purée
Cook the frozen peas according to the package instructions. Drain and let them cool.
In a blender or food processor, combine the cooked peas, ripe avocado, garlic, lemon juice, olive oil, salt, and pepper.
Blend until smooth and creamy. Set aside.
Prepare the Butter Lemon Shallot Dressing
In a small bowl, melt the vegan butter.
Add the finely chopped shallot, japaleno, and parsley.
Stir in the lemon juice and old bay seasoning. Season with salt and pepper.
Assemble the dish
Spread a generous amount of the Pea and Avocado Puree on each serving plate.
Arrange the vegan scallops on top of the puree.
Drizzle the Butter Lemon Shallot Dressing over the scallops.
Garnish with fresh parsley leaves.
