Plant-based Scallops

Plant-based Scallops

We genuinely couldn't believe how good these turned out the first time we made them. King oyster mushroom stems do this incredible thing when you sear them properly; they get this golden, caramelised crust on the outside and stay tender in the middle, just like the real deal. Paired with a silky parsnip purée and a hit of lemon, it's the kind of dish that makes people stop mid-bite and ask what on earth they're eating. This is proper dinner party food, and it's honestly not as tricky as it looks. Make it tonight and you will not be disappointed.

Cook: 30 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Soak mushroom slices in lemon water for 2 hours
  • Mixing bowl
  • Food processor
  • Colander
  • Baking sheet
  • Frying pan

Ingredients

  • 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
  • 2 tbsp extra virgin olive oil
  • 3 parsnips
  • Salt & pepper to taste
  • 50g hazelnuts - toasted
  • hazelnut oil
  • watercress

Method

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
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
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
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
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

Tips & Variations

  • Get the sear right: Make sure the mushrooms are as dry as possible before they go in the pan. Pat them down with kitchen paper after soaking; any extra moisture will steam them instead of searing them and you'll miss that gorgeous golden crust.
  • Purée consistency: If your parsnip purée feels a bit thick, just add a splash of warm plant-based milk or a little of the cooking water and blitz again. You want it smooth, glossy and spoonable.
  • Make it a full spread: We love serving these with some wilted spinach or tenderstem broccoli on the side. It adds colour to the plate and makes it feel like a proper restaurant-level dinner with barely any extra effort.

Why This Works

The trick is the lemon and salt soak. It draws out moisture and firms up the mushroom stems so they hold their shape and take on that satisfying scallop-like texture when they hit the pan. What really makes this sing is getting your pan absolutely ripping hot before you add them, so you get that proper golden sear rather than a sad, steamy mushroom. Don't rush that step and you'll be rewarded big time.