Fancy a gourmet vegan starter/appetizer? These vegan scallops with minty pea puree will impress anyone, not just vegetarians! Boasting beautiful textures and flavours, they’re super easy to prepare. A perfect choice for a delicious vegan entrée.
Now, I don’t do much fancy cooking at home. I reserve this type of cooking for my chef friends… However, with Valentine’s Day fast approaching, I’ve been thinking of making something a little more special and putting together a full vegan Valentine’s Day menu. Just in case you need some ideas for veggie options for Valentine’s Day dinner.
These vegan scallops made with oyster mushrooms are definitely on the Valentine’s menu! Even though my boyfriend is not a big lover of mushrooms, I really believe I can challenge him to change his mind. Yes, maybe I’m too ambitious but…
Why you’ll love vegan scallops
The reason why I’m secretly confident about these vegan scallops is because the texture of these king oyster mushrooms is so different to any other mushrooms I’ve ever tried. They’re firm, meaty, ‘squidgy’, slightly chewy.
In addition to the above, soaking king oyster mushrooms in a simple marinade allows them to absorb all the flavours, which in turn slightly mimics the texture of real scallops.
Honestly my friends, you should definitely give these vegan scallops a try. Even if you’re not a veggie.
This recipe is super easy to make in 4 easy steps:
- First, prepare the marinade.
- Then soak the mushrooms in the marinade. Do it for as long as you can, preferably overnight, to allow the mushrooms to absorb all the flavours.
- Now cook the pea puree.
- And finally, sautee the mushrooms in a hot pan and serve.
How easy and hustle free is this? Don’t you just love those kind of recipes?!
What to serve with vegan scallops
I chose to serve my vegan scallops with pea puree because it adds a little sweetness to salty scallops and balances the flavours really well. However, if you’re not keen on peas, you can try:
- Root vegetable mash. Celeriac and cauliflower mash work really well.
- Melba toast
Want to turn vegan scallops into the main dish?
Easy! Serve them with pasta (spaghetti, bucatini, linguine, tagliatelle) or rice for a hearty and comforting meal.
Toast your favourite bread, top with pea puree (or mashed avocado) and warmed vegan scallops. It makes the most delicious brunch!
Looking for more vegan recipes for Valentine’s Day?
Try some of the readers’ favourite recipes below:
- EASY VEGAN MUSHROOM & LEEK BOURGUIGNON
- 30 MINUTE EASY VEGAN PAD THAI
- MUSHROOM & AVOCADO BRUSCHETTA – FESTIVE VEGAN CANAPÉ
- THE BEST VEGAN NUT ROAST & GRAVY IN ONE RECIPE
- VEGAN MUSHROOM & WALNUT WELLINGTON
- GLUTEN & DAIRY FREE CHOCOLATE & DATE BALLS (VEGAN)
- EASY FLUFFY VEGAN CHOCOLATE MOUSSE WITH AQUAFABA
As always, if you give this recipe a try, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
For the scallops:
- 300 g king oyster mushrooms stems only
- 2 tablespoons white miso paste
- 3 tablespoons mirin or white wine vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon vegan teriyaki sauce
- ¼ teaspoon tabasco optional
- 3 tablespoons water
- 1 tablespoon olive oil
- Salad cress for garnish
For pea puree:
- 2 shallots (or yellow onions) finely chopped
- 1 tablespoon olive oil
- 2 cups (340g) frozen peas
- ½ cup (110ml) vegetable stock
- 2 tablespoons fresh mint finely chopped
- ¼ teaspoon sea salt
- Black pepper to taste
- Slice the mushroom stems into 1 inch thick rounds and score both sides with a knife in a criss-cross shape. Arrange in a shallow dish or Tupperware.
- Prepare the marinade. In a small jug whisk together miso paste, mirin, soy sauce, teriyaki sauce, tabasco and water until smooth. Pour the marinade over the sliced mushrooms and mix well, coating all the scallops in the marinade. Refrigerate for at least an hour or best overnight. If you get a chance, give the dish a gentle shake a few times during the marinating process. This is to allow the sauce to soak right into the mushrooms.
- Prepare the pea puree. Fry the onions in olive oil in a saucepan over medium heat until just softened, around 3 minutes. Stir in the frozen peas followed by the vegetable stock. Bring to a boil, cover with a lid and simmer for 10-12 minutes until the peas are soft.
- Drain the peas and reserve the cooking liquid.
- Blitz the peas, mint, salt & pepper in a smooth processor until smooth. Use the cooking liquid (around 50ml) to achieve the puree of your desired consistency.
- Sautee the marinated mushrooms in a hot griddle pan with olive oil for around 2 minutes on each side. Pour the rest of the marinade into the pan and cook over medium heat for a further 3-5 minutes until the sauce has caramelised and thickened.
- Serve the scallops over the pea puree. Garnish with salad cress and mint leaves.