Epic Vegan Bacon-Wrapped Scallops with Pea Puree
King oyster mushroom scallops with eggplant bacon on a minty pea puree. This dish is divine and makes a fantastic main course for an elegant dinner party or a light lunch with your family.
Ingredients
Scallops
- 6 to 8 Large king oyster mushrooms
- 1/4 cup tamari
- 1/2 cup water
- 1 tsp garlic powder
- olive oil for cooking
- 1/4 cup white wine optional, sub water
Pea spread
- 3 cups green peas
- 1/2 cup cilantro loosely packed
- 1/2 cup mint stems removed, loosely packed
- 1 clove garlic minced
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1/2 tsp salt
- freshly ground pepper to taste
Eggplant bacon
- 1 recipe Eggplant Bacon
Instructions
Pea puree
- Add the peas, cilantro, mint, garlic, lemon zest, lemon juice, salt and black pepper to a food processor. Pulse to form a coarse spread—taste for seasoning, adding more lemon, salt or pepper as desired.
Scallops
- Cut mushrooms into 1-inch slices; remove the ends and caps to get uniform "scallop" shaped cylinders. Save them for another recipe or homemade vegetable broth.
- Add mushrooms, tamari, garlic powder, and water to a large container with a cover. Cover and shake it up. Let rest for 20 minutes or overnight.
- Over medium heat, add a generous drizzle of olive oil to a cast iron or non-stick pan. Add mushrooms, one at a time, then slowly pour in marinade liquid. Flip the mushrooms once the liquid has evaporated and the bottoms are browned. When cooking the opposite side, add wine (or water) to deglaze. The mushroom scallops are finished when both sides are browned, and middles are tender.
Assemble the dish
- Divide and spread the pea mixture onto four large plates. Gently wrap scallops in eggplant bacon, one at a time, and place them on the pea spread. Each dish should have four to six scallops. Drizzle with chilli oil to finish.