Vegan Scallops
for Environment911.org
February 19, 2021

I’ve been wanting to make vegan scallops for a long time, and these turned out excellent. I combined a few recipes that I found online, using different tips and strategies from all of them.
If you’re a big seafood person and eat scallops, these are obviously not going to be exactly like the real deal, but you can enjoy them for what they are—delicious mushroom morsels!

These "scallops" would also be great in a variety of pasta dishes, so research some recipes online and see what you can create for your next Meat Free Monday!

Makes approximately 10 "Scallops"

"SCALLOP" INGREDIENTS

• 3 large king oyster mushrooms

• 3 tbsp Bragg’s Liquid Aminos (or low-sodium soy sauce)

• 1 tbsp miso paste

• 1/2 sheet nori

• 1 tsp olive oil

• 1/4 cup dry white wine

• 1 cup vegetable broth

• 2 tbsp vegan butter

• Thyme

PURPLE POTATO PURÉE INGREDIENTS

• 1 cup purple potatoes, peeled and diced into one-inch cubes

• Salt

• Non-dairy milk

• Olive oil or vegan butter

INSTRUCTIONS

For the marinade, heat up the vegetable broth in a shallow pan until hot but not boiling. Remove from heat and add in the soy sauce, nori, olive oil, white wine and miso paste. Stir until the miso is fully dissolved.

Clean off the king oyster mushrooms (I use a mushroom brush), and slice into approximately one-inch thick rounds. You should be able to get 3 to 4 "scallops" out of each mushroom. Discard the caps, or save them to slice up for a mushroom risotto or maybe a breakfast burrito with tofu.

Give the mushrooms a shallow cross-hatch with a sharp knife on each side—this will help them absorb the marinade better.

Put the mushrooms in a wide, container, spacing them evenly, and then pour the marinade over them. Leave them for an hour or two (or longer if you prefer), flipping them over occasionally making sure they’re getting evenly coated.

Heat a pot with slightly salted water and when it comes to a boil, place the cubed potatoes in. Watch while they boil, checking after 5 minutes to see if they can be pierced with a fork easily. It could take up to approximately 8 minutes, depending on the size of the cubes.

Drain the potatoes and return to the pot. Add a sprinkle of salt and a splash of non-dairy milk, then begin to mash with a potato masher. Add in some vegan butter or a bit of olive oil and keep mashing.
(You can decide the consistency of the potatoes. I like them lump-free and thicker so they are easier to spread on the plate and the scallops stick to them.)
Salt to taste. Cover, and set aside while making the scallops.

Once your "scallops" are marinated, take a frying pan (I use my cast iron) and place on medium heat. Then add the vegan butter until melted and sizzling, and place the scallops into the pan.
Fry for a few minutes on each side until they are golden.

Prepare plates with a spoonful of potatoes, swirled in an arch (this obviously isn’t necessary, but the presentation points are worth it!).
Place the "scallops" 3 or 4 to a plate and garnish with fresh thyme.

When quarantine and self-isolation began, one of my favourite British Columbia wineries, Stoneboat Vineyards in the Okanagan, sent me a delivery of 3 wines, and set me to the task of creating some recipes.

Since I worked so hard on them, and really loved how the photos turned out (and I got to be creative with the backgrounds, instead of solid-white like I do for Barre Fitness), I felt I should share with everyone.

First up, was a Scallops and Angel-Hair Pasta paired with Stoneboat’s Bubble Boat Brut, which I also used in the sauce!

I made this lighter and dairy-free by using vegan butter, and coconut cream instead of whipping cream – but it depends on your preference, allergies, and/or what’s in your fridge. 

You could also easily make this fully vegan by using king oyster mushrooms instead of the scallops! 

Serves 2 (Can be doubled) 

Ingredients:  
- ¾ cup Stoneboat Bubble Boat Brut 
- 1 shallot, finely minced 
- 2 tbsp coconut cream (solid part of coconut milk) (could also use whipping cream) 
- 50g butter (vegan), cold, and cut into cubes 
- 1 tsp butter  
- 1 tsp olive oil 
- sea scallops (4-5 per person), cleaned and hinge removed 
- 1 tbsp chives and/or parsley, chopped 
- 250g angel hair pasta (4 nests per person)
- alternatively capellini, or spaghettini  
- salt and fresh ground pepper to taste  

Instructions:  

Clean the scallops, including removing the muscles, and pat dry with a paper towel.
In a medium sized shallow pan, pour the sparkling wine, and the shallots in and bring to a low boil. Then turn the heat down and for around 8 to 10 minutes, simmer until the wine has reduced by approximately half.  

Take the pan off of the heat and add the coconut cream, stirring, and adding the cubes of cold butter a few at a time. Then, placing the pan back on very low heat and continue stirring until it had all been incorporated and heated through.
Remove from heat again and set to the side.  

In a large pot, heat salted water for the pasta, and at the same time in another pan, melt the tsp of butter and heat the tsp of oil for the scallops over medium high heat.  Add the pasta to the pot, stirring occasionally.  
Add the scallops to the pan – cook for 2 or 3 minutes per side, spooning the butter/oil mixture over top of the scallops, and sprinkle with salt and ground pepper – allow them to become golden brown on each side, but just barely. Don’t overcook. Remove from heat.  

When the pasta is done, scoop it out of the pot with a gripped spoon, and directly into the wine sauce (allowing a small amount of the pasta water to come with it). Stir until the pasta is fully coated in the sauce.  

Plate the pasta, top with the scallops, and garnish with chives/parsley, and some fresh ground pepper, and a glass of bubbly! 
ENJOY!