Marinated scallops made of [magical, king oyster] mushrooms, seared in butter and served over a fine capellini pasta. Tossed in a roasted garlic, cauliflower, and white wine cream sauce and topped with crispy bacon bits, crushed red pepper, a squeeze of lemon and chopped fresh basil.
I ate a lot of seafood growing up, back and forth between South Florida and Northern Virginia, up and down the East Coast. I ate [and loved] it all – until, of course, I learned the cruelty associated with fisheries [to say the least]. And I’m sure I’ve mentioned before, my Mom is an amazing cook. That being said, I grew up eating delicious meals of seafood, one of my favorites being the delicate seared scallops.
I was able to find king oyster mushrooms at one of my local markets. Although not always the easiest mushroom to get your hands on, they are worth finding. They are called “king” for good reason and truly make for an amazing vegan scallop substitute when prepared correctly. Loaded with nutrients to include protein [although not a complete source], vitamins, minerals, and fiber.
This dish was recently inspired by my time spent traveling around the Amalfi Coast [a place known for it’s seafood] with my mama and sister just last month. We stayed in Montepertuso, a little town just up the cliff from the iconic Positano beach. We had the best girls trip of our lives. I would highly recommend a visit.
And, if I do say so myself, these seared shroom scallops are even better than the seafood version of my “un-woke” past. Vegan, whole, and fresh. It is simple and quick to whip up, and feels so incredibly gourmet. A perfect date night meal! ENJOY!
Seared Shroom Scallops over Creamy Capellini
Ingredients
Shroom Scallops
- 5-7 king oyster mushrooms or how ever many you can get your hands on
- 2 tablespoons caper brine
- 1 tablespoon tamari
- 1 tablespoon miso paste
- 1 teaspoon kelp granules
Cream Sauce
- 1 cup cauliflower florets, roasted
- 1/4 cup cashews raw
- 1 cup filtered water or vegetable broth
- 1/4 cup white wine
- 1/2 teaspoon truffle oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon vegan butter I love and strongly prefer Miyokos
- 1 tablespoon garlic roasted
Pasta
- capellini pasta half a container, about 4 servings, cooked al dente
Instructions
Shroom Scallops
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Slice the mushroom stems into inch thick pieces.
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Combine the rest of the scallop ingredients and marinate the shroom pieces for 1-3 hours.
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Spray a little avocado oil in a pan over medium-high heat. Sear each shroom scallop on each side for about 4 minutes on each side or until golden brown.
Cream Sauce
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Pre heat the oven to 375 degrees Fahrenheit.
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Roast the cauliflower florets and head of garlic for 45 minutes or until tender.
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Blend together the roasted cauliflower, garlic, cashews, water/vegetable broth, salt and pepper.
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In a sauce pan over medium heat melt butter and add the white wine. Let cook down for a few minutes.
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Add the blended cauliflower sauce and let simmer for a few minutes. Add the truffle oil last.
Pasta
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Cook pasta al dente. Top with cream sauce, a few shroom scallops, and perhaps some crushed red pepper, chopped fresh basil, maybe a squeeze of fresh lemon juice and/or vegan bacon bits (delicious!)! Enjoy!
