Plant-based Scallops
These plant-based "scallops" are revolutionary. We know that sounds like we’re over-selling them but trust us, we’re not. This is one of our fantastic recipes that we created for Tesco's Vegmas Supper Club, using their fab King Oyster Mushrooms. The texture is incredible and they taste amazing. A great, simple vegan starter that will knock your dinner party game outta the park. A delicious choice for a plant-based starter or snack! Fancy!
Serves
Ingredients
For the mushrooms
<item-todo-done>1 tsp salt<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 lemons juice of<item-todo-done><item-todo-done>4 king oyster mushrooms<item-todo-done><item-todo-done>½ litre warm water<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> splash of white wine<item-todo-done>
For the parsnips
<item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>3 parsnips<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To garnish
<item-todo-done>50g hazelnuts - toasted<item-todo-done><item-todo-done> hazelnut oil<item-todo-done><item-todo-done> watercress<item-todo-done>
Before you start
Preheat oven to 180℃ | Microplane grater | Large saucepan | Frying pan with lid | Food processor | Colander | Small saucepan
Prepare the mushroom "scallops"
- Cut the caps off the mushrooms and cut the stems into 2cm thick slices
- Cut the lemons in half and squeeze the juice into a mixing bowl, catching any pips in your other hand
- Add the salt to the mixing bowl.
- Put the slices of mushroom in the mixing bowl, cover the mushrooms with warm water and leave the mushroom slices to soak for 2 hours
Make the parsnip purée
- Peel the parsnips and chop them into 2cm chunks
- Put the chunks of parsnips into a pan, cover with water, season well and put the pan on the stove over a high heat, bring to the boil and cook for 10 minutes until the vegetables are tender
- Drain the vegetables and let them steam dry in a colander
- Put the parsnips in the food processor, add the olive oil and seasoning and blitz to a smooth purée
- Taste the purée, adjust the seasoning if needed and transfer to small saucepan
Toast the hazelnuts
- Spread the hazelnuts out over a baking sheet, put the sheet in the oven for 8-9 minutes to toast the nuts
- Take the nuts out of the oven, roughly chop them and set to one side
Cook the mushroom "scallops"
- Drain the mushroom "scallops"
- Warm the olive oil in a frying pan, add a splash of white wine and fry the "scallops" for 4 minutes on each side until golden in colour with a slight crisp around the sides
- Turn the heat right down and leave the "scallops" to keep warm
Dress the plate and serve
- Put the parsnip purée on the stove over a medium heat and warm it through, stirring constantly
- Artfully flick a dessert spoon of parsnip purée over a plate
- Place four "scallops" across the purée
- Sprinkle over some toasted hazelnuts
- Drizzle over a little hazelnut oil
- Sprinkle over a few sprigs of watercress and serve immediately