Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

CREAMY “SCALLOP” SPAGHETTI

CREAMY “SCALLOP” SPAGHETTI
CREAMY “SCALLOP” SPAGHETTI

You know what they say, “Eat spaghetti to forgetti your regretti.”

OK, they don’t say that but they should. The rich, creamy flavours of this fish-free dish is something else and the delicious marinade works in unison to give it a seriously seaside-y taste.

Who’d have thought you could make vegan scallops from mushrooms?

This is a great vegan meal for a date night or veggie meal to cook for friends. A veggie spaghetti which can be a gluten free recipe if you swap out the pasta for your favourite gluten free one.

Ingredients
Method

Ingredients

Mushroom Scallops

  • 400g king oyster mushrooms
  • 50ml white wine
  • 50ml water
  • 1 tbsp caper brine
  • 1 tbsp capers
  • ½ lemon
  • 1 sheet nori
  • Pinch salt
  • 2 tbsp olive oil

Sauce

  • 2 tbsp dairy-free butter
  • 3 garlic cloves
  • 100ml white wine
  • 200ml soya cream
  • ½ lemon
  • 10g parsley
  • Salt and black pepper to taste

Extras

  • 400g spaghetti

Equipment

  • Frying pan
  • Large saucepan
  • Kettle (boiled)

Method

  1. 1.

    Preheat oven to 140°C

  2. 2.

    First, prepare the “Scallops”. Cut the caps off the mushrooms and save them for another recipe (they work well in a quick stir fry). Cut the mushroom stems into 2cm thick slices. Roughly chop the capers. Cut the lemon in half. Shred the nori with a blender or a very sharp knife. Put the white wine, caper brine, capers, half the lemon juice, nori sheets and a pinch of salt in a bowl and stir to combine. Add the mushroom scallops to the bowl and mix them with a fork to combine, making sure they’re well covered. Leave the mushrooms to marinate for a minimum of 20 minutes, ideally an hour if you have the time.

  3. 3.

    Now, cook the scallops. Warm 2 tbsp olive oil in a frying pan over a medium heat. Add the scallops to the pan with a pair of tongs. Sear the scallops on both sides until they’re beginning to crisp up and turn golden in colour. Spoon the marinade over the scallops if the pan is looking a little dry - try to use all the marinade as it has lots of flavour! Take the scallops out of the pan, put them on a baking sheet, put the sheet in the oven to keep them warm.

  4. 4.

    Now, prepare the pasta and make the sauce. Cook the pasta according to packet instructions (approx 9 minutes in salted boiling water). Peel and grate the garlic. Pick the parsley leaves and dice. In the same pan, melt the butter over a medium heat. Add the garlic and stir for 30 seconds until aromatic. Add the white wine to the pan and bring to a simmer. Once the aroma of alcohol has subsided, add the dairy free cream to the pan and stir it to combine. Squeeze the remaining lemon juice into the pan and reduce the heat right down to a gentle simmer. Add a little pasta water to the sauce to loosen. Add the parsley (saving a little for garnish) and fold into the sauce. Taste the sauce and season to perfection with salt and pepper. Add the pasta to the pan and fold it into the sauce.

  5. 5.

    Time to serve! Serve the pasta into bowls, top with the scallops, garnish with parsley and serve immediately.