Vegan Scallops
Marinade:
1 cups warm water
1 tsp Vegetarian Base OR 1 "Not Chickn" bouillon cube
1 TBS miso paste
½ cup white wine
1 tsp kelp granules
1 teaspoon Tamari
1 TBS olive oil
1 tsp lemon juice
1 tsp sea salt
"Scallops":
3 large king oyster mushrooms
1 pat of vegan butter
Green Pea Puree:
1 cup fresh or defrosted green peas
1 clove garlic
1 Tbsp chopped sweet onion
1 TBS fresh mint leaves
1 TBS olive oil
Mix all the ingredients for Marinade and set aside. Mix all the ingredients for the pea puree in a blender and set aside. Cut the stem of the Mushrooms crosswise into 1 inch thick "coins". Lightly score cut surface of mushroom coin with a knife to make a cross hatch pattern. Soak the cut mushroom pieces in the marinade for 1-2 hours then rinse and pat dry. Sauté in light olive oil at med high heat for 6-8 minutes per side until golden. Add one pat of Vegan butter to pan for last minute to coat the scallops. Serve on top of green pea puree and enjoy!