The Faux Scallops (Plant-Based)

Let’s talk about a delicious mushroom based recipe, the faux scallops (plant-based).

Welcome to our plant-based recipes collection – the fruit (and veggies) of the collaboration between ottimoblog.com and appetibilis.net | Here happily edited and translated by Orsola 😀

Key ingredient: the stalks of the King Trumpet mushroom (*). Cut correctly, the resulting discs are sautéed in oil (or plant-based butter), and seasoned with spices and herbs.

The result is a dish that resembles sea scallops – as plump as a pillow and so veganly meaty! 😜 – that will not make you feel guilty for plundering the ocean… Except for some seaweed (as kelp), for its sea forward flavor.

Recipe for our Faux Scallops (Plant-Based)

These ‘fruits of the earth’ will be the star dish on your table! They’re the perfect combination of minimum effort and maximum flavor.

Forget about complicated recipes, this delicious dish is simple and easy to make. And here’s how to prep it our Italian way.

Plated King Trumpet Mushrooms for a Surf & Turf: The Faux Scallops (plant-based) Recipe card

[servings: 2 | total time: 20 min | difficulty: very easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

3 stems of medium-large Trumpets
1 small chunk of kelp (or whatever seaweed you have at home)
2 tbsp of minced fresh parsley (don’t worry, is rarely too much)
2 cloves of minced fresh garlic
3 tbsp oil for sautéing (or plant-based butter)
To taste: soy sauce (or the gluten-free tamari), optional, otherwise sea salt

About the oil (*) – Unless otherwise specified, we use organic and cold-pressed evo oil, or sunflower seed oil (the high-oleic type for frying).

Directions

First: on a medium-low heat, preheat a frying pan (or cast iron pan). Mind the temperature please.
In the meantime, cut the stalks into roughly equal sections (1,5 cm or ½-inch thick minimum), and make cross-cuts on one side.
Then, slice up the seaweed (you’ll add it while cooking and then remove it)… if you have it, if not, jump.
Also prep the ‘trito’ by mincing parsley and garlic.
Next. ‼️ Pour the oil into the hot pan – mind the temperature, we don’t want to burn the oil! And
start sautéing the mushroom disks, with the seaweed, about two-to-three minutes per side should do (or until golden-browned).
Time to add the ‘trito’ and sautéing the mix couple of times… (Stir regularly or shake the pan).
Drizzle few drops of soy sauce (1 tsp max), just enough to deglaze, and plate.
Season with some grated edible lemon peel (organic, please).
Serve immediately!

Surf & Turf: Steps with King Trumpet mushrooms for Faux scallops (plant-based) [cov]

Notes and variations

(*) About the King Trumpet mushrooms (pleurotus eryngii). They are a viable ( and cheaper) substitute of Porcini. Just as flavorful and similar in texture and size, the king trumpet are the way to go for the faux scallops.
Other alternatives are the King Oyster mushrooms, or the hearts of palm (a variation I’ve not tested yet).
Adding a bit of plant-based butter will make your sauce creamier.
You could also deglaze it with white wine 🥂
For extra seasoning add a round of freshly ground black pepper, and some paprika.
For an additional sea-forward touch, you could pair the faux scallops with a sesame seaweed salad, such as Goma Wakame.

Interesting links

Here’s a step-by-step guide to Sautéing Basics…
Ecco la ricetta in italiano per le “finte capesante” plant-based

More on mushrooms

How to cook and store vegetables

Keep reading

Simona Scarone

Cucina, corsi, oli essenziali.
Insegno a cucinare in modo sano, testo e invento ricette “plant based” anche in video.
Scrivo racconti di cucina e non solo.

Cuisine, cooking lessons, essential oils.
I teach healthy cooking, test and create “plant based” recipes, also on video.
I write about food, and other stories.