- Yield: 12 servings
Vegan ‘Scallops’
Recipe courtesy of Catherine DiQuinzio, Chef de Cuisine, Bonnie Briar Country Club (Larchmont, N.Y.)
Ingredients
- Ingredients for Vegan ‘Scallops’ (King Trumpet Mushrooms)
- king trumpet mushrooms - 2 ea.
- fresh thyme - 3 sprigs
- salt - to taste
- pepper - to taste
- avocado oil - 1 tsp.
- Ingredients for Pea Purée
- peas - 2 cups
- avocado - 1 ea.
- garlic powder - 1/2 tsp.
- mint - 6 leaves
- salt - to taste
- pepper - to taste
- water - 1/4 cup
- Ingredients for Carrot Rounds
- carrot - 1 ea.
- parsley - 4 sprigs
- salt - to taste
- pepper - to taste
- vegan butter - 1/2 tsp
- Ingredients for Sautéed Peas
- vegan butter - 1/2 tsp.
- salt - to taste
- pepper - to taste
- shallots - to taste
Instructions
Procedure for Vegan ‘Scallops’
- Cut the king trumpet mushroom stems into even circles. Take a sharp paring knife and score the mushroom (just enough to make a visible line) diagonally into an ‘X.’
- Season the mushrooms with fresh thyme, salt and pepper.
- In a sauté pan on medium heat, add avocado oil. Once the pan is hot, add the mushrooms until golden brown. Set aside.
- Optional: Once the dish is ready to plate, add vegan butter to the pan and heat.
Procedure for Pea Purée
- Cook the peas in the steamer or in a pot.
- Drain the peas and place them in the robot coupe with the rest of the ingredients. Blend until smooth.
Procedure for Carrot Rounds
- Peel one jumbo carrot. Cut into even rounds.
- Steam the carrots until al dente.
- Toss in vegan butter, salt, pepper and parsley.
Procedure for Sautéed Peas
- In a sauté pan on medium heat, add butter and shallots and cook until translucent.
- Add peas, salt and pepper, and cook until hot.
