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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

  1. Slice the mushroom stems into inch thick pieces. 

  2. Combine the rest of the scallop ingredients and marinate the shroom pieces for 1-3 hours. 

  3. 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

  1. Pre heat the oven to 375 degrees Fahrenheit. 

  2. Roast the cauliflower florets and head of garlic for 45 minutes or until tender. 

  3. Blend together the roasted cauliflower, garlic, cashews, water/vegetable broth, salt and pepper.  

  4. In a sauce pan over medium heat melt butter and add the white wine. Let cook down for a few minutes.

  5. Add the blended cauliflower sauce and let simmer for a few minutes. Add the truffle oil last. 

Pasta

  1. 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!