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CREAMY 'SCALLOP' SPAGHETTI

CREAMY 'SCALLOP' SPAGHETTI
CREAMY 'SCALLOP' SPAGHETTI

It’s another spaghetti dish! So you already know it’s going to be delicious ;) This dish is gorgeous, it’s rich and creamy, with flavours reminiscent of a French restaurant by the seaside . And check out those ‘scallops’! Honestly, they’ll fool any meat eater. The marinade works perfectly to give it a seaside taste and they compliment the creamy spaghetti really well 😋 If you’re a pasta lover, you need to add this dish to your recipe repertoire 👀

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

Method

  1. 1.

    Preheat oven to 140*C | Frying pan | Large saucepan | Kettle boiled | Kettle boiled


    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

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