Plant-based Scallops

Simple
0:30 m
8 ingredients

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: 4

Ingredients

For the mushrooms

1 tsp salt
2 tbsp olive oil
2 lemons juice of
4 king oyster mushrooms
½ litre warm water
Salt & pepper to taste
splash of white wine

For the parsnips

2 tbsp extra virgin olive oil
3 parsnips
Salt & pepper to taste

To garnish

50g hazelnuts - toasted
hazelnut oil
watercress

Before you start

Step 1

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

Ingredients

1 tsp salt
2 lemons juice of
4 king oyster mushrooms
½ litre warm water

Step 2

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

Ingredients

2 tbsp extra virgin olive oil
3 parsnips
Salt & pepper to taste

Step 3

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

Ingredients

50g hazelnuts - toasted

Step 4

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

Ingredients

2 tbsp olive oil
Salt & pepper to taste
splash of white wine

Step 5

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

Ingredients

hazelnut oil
watercress