There are quite a few vegan scallops recipes out there. I tried some and was not completely satisfied. So this time I made my own flavor combo which I think works perfectly.
King oyster mushrooms are the best. Simmering in flavorful slightly sweet, fishy stock is very important. They absorb the “seafood” flavor and then it’s very easy to sear them on a skillet.
Celery root, creamy cashews and drop of white truffle olive oil. I blitzed everything in a high-speed blender together with leftover “seafood” broth and it is a BOMB. Seriously this appetizer makes you even more hungry than you were before.
Let’s start from the beginning.
In a small saucepan whisk together vegetable stock, miso paste, soy sauce, umeboshi vinegar and coconut sugar. Tear a nori sheet and add to the pan. Bring to boil.
Meanwhile slice king oyster mushroom stems into 1 inch pieces. Save tops for later. Make small cuts on both sides to resemble scallop look. Also it will help absorbing more flavor.
Simmer mushroom scallops in a stock for 10 minutes.
At the same time peel and cut celery root into chunks. Cover with water and bring to boil. Add cashews and cook for 15 minutes of until soft. Then drain.
Remove mushrooms from the stock and put them on paper towels to absorb excess liquid. Sieve the stock through the fine mesh strainer.
Blend together celery root, cashews, truffle oil and just enough amount of strained leftover mushroom stock until smooth. I used around 100ml.
Heat heavy cast iron skillet over medium heat. Add oil and sear vegan scallops for few minutes on both sides until golden brown.
Serve scallops over truffle celery root purée.
PrintSeared vegan scallops with truffle celery root purée
Finger-licking vegan appetizer! Seared king oyster mushroom scallops with creamy truffle celery root purée.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Appetizer
- Cuisine: International, Vegan
Ingredients
Scale
- 4 large king oyster mushrooms
- 1 1/2 C vegetable stock
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp umeboshi vinegar
- 2 tsp coconut sugar
- 1 small nori sheet
- oil for cooking
- freshly ground black pepper
For truffle celery root purée:
- 1 small celery root (135g)
- 1/4 C raw cashews
- 100ml of leftover mushroom stock
- 1/2 tsp white truffle oil
Instructions
- In a small saucepan whisk together vegetable stock, miso paste, soy sauce, umeboshi vinegar and coconut sugar. Tear a nori sheet and add to the pan. Bring to boil.
- Meanwhile slice king oyster mushroom stems into 1 inch pieces. Save tops for later. Make small cuts on both sides to resemble scallop look. Also it will help absorbing more flavor.
- Simmer mushroom scallops in a stock for 10 minutes.
- At the same time peel and cut celery root into chunks. Cover with water and bring to boil. Add cashews and cook for 15 minutes of until soft. Then drain.
- Remove mushrooms from the stock and put them on paper towels to absorb excess liquid. Sieve the stock through the fine mesh strainer.
- Blend together celery root, cashews, truffle oil and just enough amount of strained leftover mushroom stock until smooth. I used around 100ml.
- Heat heavy cast iron skillet over medium heat. Add oil and sear vegan scallops for few minutes on both sides until golden brown.
- Serve scallops over truffle celery root purée.
Notes
Nutrition facts are approximate.
Nutrition
- Serving Size: 3 vegan scallops
- Calories: 131
- Sugar: 6.6g
- Sodium: 601mg
- Fat: 6.2g
- Saturated Fat: 1.1g
- Carbohydrates: 15g
- Fiber: 2.9g
- Protein: 4.1g
- Cholesterol: 0mg
So tasty, I dream about this recipe! I have made this several times now, mainly as a starter. Also served with buckwheat noodles with sesame oil. Last night though I tried it with agadashi style tofu and grilled asparagus. I added chillies and grated ginger to the sauce whizzing the celeriac. So delicious. Thank you.
Your adjustments sound fantastic, my mouth is watering!
Thank you for your feedback, Rowena 🙂