Vegan Scallops with Mint & Peas
An upscale vegan dish featuring oyster mushroom scallops, on top of a mint and pea purée, topped with fresh peas, mint, crispy shallots and rice paper bacon.
Ingredients
Peas (for topping)
- 1/2 cup fresh peas
Pea & Mint Purée
- 1 1/2 cups fresh green peas
- 1 1/2 Tbsp lemon juice
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 Tbsp olive oil
- 2 Tbsp mint leaves
- 1/2 cup reserved pea cooking liquid
Vegan Bacon
- 4 sheets rice paper
- 2 Tbsp neutral oil
- 1 1/2 Tbsp soy sauce or tamari for gluten-free
- 3 Tbsp nutritional yeast
- 1/2 tsp liquid smoke
- 1/2 Tbsp maple syrup
- 1 Tbsp smoked paprika
- pinch black pepper
- 1 Tbsp water
Oyster Mushroom Scallops
- 200 grams king oyster mushrooms
- 1 Tbsp vegan butter
- 1 Tbsp olive oil sliced into 1 inch rounds
- 2 cloves garlic minced
- 1/4 cup vegetable broth or 1 Tbsp miso paste dissolved in 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp pepper
Mint Garnish
- handful fresh mint finely chopped
Instructions
Peas
- Bring 1 cup water to a boil, covered, in a small pot. Add 2 cups of peas (the amounts for the topping and for the purée) and salt. Cook until peas are bright green and tender, about 2 minutes.
- Strain peas over a bowl and reserve cooking liquid.
Pea & Mint Purée
- Add lemon juice, salt, pepper, 1 1/2 cups of peas (set aside the remaining 1/2 cup peas for the topping), oil, and reserved pea cooking liquid to a blender or food processor and purée until smooth.
- Add mint leaves and purée until just combined but pieces of mint are still visible. Set aside.
Vegan Bacon
- Preheat the oven to 400 degrees Fahrenheit. Add a sheet of parchment paper to a baking sheet.
- Whisk together all of the ingredients for the marinade in a wide bowl. (Optional: remove 1 tsp of marinade and set aside to add to shallots). Cut rice paper into thick strips (you can stack 2 at a time to cut them). Dip one strip into the marinade then stick the other strip to it to fuse the two strips together. Then, dip each side into the marinade (you can use your fingertips to spread around the marinade a bit onto the bacon strips).
- Place on baking sheet. Repeat with additional rice paper/rice paper strips until the baking sheet is filled. Bake for about 7 to 9 minutes. Finely chop bacon. Set aside.
Shallots
- Add thinly sliced shallot to a pan with a drizzle of olive oil (and 1 tsp of bacon marinade if desired) until softened and lightly browned. Set aside.
Oyster Mushroom Scallops
- Heat olive oil in a pan over medium heat. Add the 1 inch thick sliced oyster mushrooms in a single layer. Cook 2-4 minutes until golden brown, flip and brown the other side.
- Push mushrooms to one side of the pan. Melt the vegan butter in the pan and add the garlic and sauté for 1 minute.
- Add the vegetable broth or miso broth. Stir to incorporate the mushrooms into the sauce.
Assembling Vegan Scalloped with Mint & Peas
- Divide mint and pea purée into the centre of 4 plates, smoothing it out with a spoon.
- Overtop the purée on each plate, sprinkle thinly sliced vegan bacon and shallots.
- Divide oyster mushroom scallops into 4 plates, placing them in the middle of each plate. Sprinkle peas and finely chopped mint over top each plate.