Mushroom Scallops with Truffle Pea Pureé and Coconut Chip Bacon Bits

 

These tasty plant-based scallops are made with king trumpet mushrooms which I marinated in a mixture of white miso paste, water and white wine. I paired these “scallops” with a truffle pea-watercress purée and crispy coconut chip bacon bits.

Prep: 12 minutes

Marinade: 2 hours

Cook: 22 minutes

Total: 2 hours, 34 minutes

 

Yield: 6; 1/2 cup truffle pea purée

Servings: 2 (3 “scallop” serving size); 2 (1/4 cup purée serving size)

 

Ingredients

Crispy Vegan Bacon Bits

1/4 cup coconut chips (not shredded)

1 tsp. plant-based Worcestershire sauce

1 tsp. tamari

2 tsp. maple syrup

 

Truffle Pea Puree

1 cup fresh peas

1 oz. watercress

1 small garlic clove

1 Tbsp. plant-based butter, softened 

3/4 tsp. to 1 tsp. Sabatino truffle powder

1/8 tsp. Himalayan pink salt

1/8 tsp. ground black pepper

 

Vegan Scallops

2-3 king oyster mushrooms, gently cleaned with a damp cloth

1 cup warm water

1 Tbsp. white miso paste

1/2 cup dry white wine

1 tsp. tamari

2 Tbsp. plant-based butter

Microgreens, for garnish

Black Truffle Infused Olive Oil, for garnish

Directions

Crispy Vegan Bacon Bits

1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
2. In a small, whisk together bacon bits ingredients and toss in coconut chips to coat. Place on baking sheet.
3. Bake for 7 minutes or until golden brown. Make sure to keep an eye on this so it doesn’t burn. Remove from oven and cool. Chop into tiny pieces and set aside.

 

Truffle Pea Puree

1. In a pot on medium-high heat, add about 2 cups water and bring to a boil. Add peas and steam for 3-5 minutes or until cooked. Remove from heat and drain.
2. Using a handheld immersion stick or food processor, add all ingredients together and blend until completely smooth. Set aside.

 

Scallops

1. Slice mushroom stems crosswise into 1-in. thick pieces. Score the tops and bottoms of each “scallop”.
2. In a large bowl, whisk together warm water, miso paste, tamari and white wine. Marinate for at least 2 hours covered in the refrigerator.
3. Preheat oven to 275 degrees F
4. Drain mushrooms, discarding the soaking liquid and pat dry.
5. In a skillet on medium-high heat, melt butter. Add mushrooms and pan sear for 3 to 5 minutes, flip over, and pan fry for another 1 to 2 minutes or until the edges get a nice, golden brown color. Remove mushrooms from heat.
6. Plate mushroom scallops on top of truffle pea pureé. Sprinkle sides with coconut chip bacon bits, and microgreens. Drizzle with black truffle olive oil to finish dish.
7. Serve warm.

 

Chef’s tip: To finish, drizzle plate with truffle oil or use shaved truffles.