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Vegan ‘Scallops’

Are you looking for an original fish substitute? Cut the stem of the king oyster mushroom into pieces about 2 cm thick and you will be hard-pressed to see the difference between a real scallop and this vegan scallop.

What do you need?

  • 6 king oyster mushrooms 
  • 1 tbsp  capers 
  • 1 pinch salt 
  • 2 cloves garlic
  • 1 tbsp  oil
  • 30 g unsalted (vegan) butter
  • 1 lemon 
  • 5 g fresh flat leaf parsley 
  • 1 tsp soy sauce

How do you make this dish?

  1. Cut the caps off the stems. Save these for another dish. Cut the stems into pieces of approx. 2 cm. 
  2. Finely chop the garlic and parsley. Cut the lemon in half. Cut one half into slices or wedges. 
  3. Heat the oil in a frying pan and fry the vegan ‘Scallops’ for 3 minutes each side over a medium heat. 
  4. Lower the heat, add the butter, garlic and capers and fry for a further 2 minutes. Turn regularly. Spoon the butter over the vegan ‘Scallops’ for extra flavour. 
  5. Add the soy sauce, squeeze one lemon half over the vegan ‘Scallops’ and turn off the heat. 
  6. Serve the vegan ‘Scallops’ as desired. 

TIP Delicious with pasta, as an appetizer or starter. 

TIP Would you like the vegan ‘scallops’ to taste more like fish? Add chopped seaweed/nori instead of capers.

Enjoy your meal and, above all, savour the mushrooms!

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