Recipe: Creamy Vegan Scallops With Garlic Lemon Butter Sauce
If you try this recipe, don’t forget to take a photo and tag @firstbornlisa and @speciesunite on Instagram. We’d love to see how it goes!
Ingredients:
Serves 4
6 king oyster mushrooms
1 cup water
1 vegan bouillon
2 tbsp brown rice miso
1/2 tbsp soy sauce
1 1/2 tsp kelp or nori granules
Garlic lemon butter sauce:
4 tbsp vegan butter
1/2 lemon
4 garlic cloves
1/2 tsp soy sauce
Method
Preparing marinade
In a small pot, bring the cup of water to the boil.
Add the bouillon and allow to melt.
Remove from heat, then add the miso, soy sauce and nori granules.
Whisk until combined.
Preparing king oysters:
Slice the mushroom stems into 1/2 inch round disks (remember, you can save the mushroom caps for another dish).
Add the mushroom disks to the marinade and marinate for at least 30 mins (but if possible, we recommend soaking overnight).
To make the scallops:
After 30 minutes (or overnight), place the frying pan or skillet over medium-high heat.
Add 2 tbsp vegan butter and allow to melt.
Place the marinated mushrooms into a pan and brown for 6-8 mins on each side. If working in batches, set aside, keep warm, and repeat the steps.
To make the garlic butter sauce:
Melt the remaining 2 tbsp vegan butter in the same skillet.
Add the garlic, stirring frequently on medium heat until fragrant (about 1 minute).
Stir in the lemon juice and soy sauce, then remove pan from heat.
Add the mushroom back to pan to warm thoroughly.
Serve over rice, noodles, or enjoy on its own!
Recreated from a recipe by FirstbornLisa. Follow them on Instagram and Twitter!
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