Vegan Scallops - gluten free, "sietan", Mock meat, vegan meat, veggie meat

Vegan scallops on a 'dulce fakon' garlicky cream sauce

Keep in mind I have NEVER tasted a scallop in my life....

I decided to try this method floating about. They cooked up lovely, chewy, but not too chewy, and soaked up SO MUCH FLAVOUR. Check out that texture! And the best part is this 'seitan' requires no weird processed ingredients! Just a simple vegetable...well..fungi! The not so humble King Oyster Mushrooms (also called trumpet mushrooms).

You could just sink your teeth into that!

Without any further ado! Here is my recipe.

INGREDIENTS:

2 King Oyster Mushrooms

1 TB EVOO or oil of choice (optional, but used for caramelisation).

AND your fave fishy marinade (I recommend one without lemon esp if you will be serving it on a creamy sauce) 

which for me, basically was the following: 

1t soy sauce 

1/2t liquid smoke
1-2 capsules of vegan ALGAL DHA EPA , pierced and squeezed
A few shakes of DULSE FLAKES

1 garlic clove chopped (optional)

water (to cover)

Sprinkling of pepper and chives to serve.

METHOD:

1 - Wash and slice your king oyster mushrooms stems (you can finesse them to make them look more realistic). You can save the caps for another recipe.

2 - Mix together your marinade in a dish.

3 - Place mushroom slices in the marinating dish.

4 - Marinate for a few hours or over night (or longer). I marinated mine for 2 days because I was busy. But the mushrooms soak it up very fast.

5 - When it comes time to cook, place them in a small pan with most of the juices (reserve a few tablespoons to dress) and cook. Be sure to flip it when liquid is starting to evaporate. This will turn the texture to be chewy. The mushrooms will let off a lot of liquid- this is normal. Once the liquid is about evaporated, pour in oil (optional). 

note the liquid has almost evaporated 

6 - Check frequently, and once a nice sear has been made, flip and caramelise the other side. 

First flip

The other side

7 - To serve, place "Scallops" on a dish and pierce a capsule of OMEGA 3 oil and drop 2-3 drops on each one. With remaining reserved marinade, drizzle over your dish to look like an "oil" bacon dressing. I served mine on a bed of garlicky creamy sauce. Top with fresh chives and pepper.

ENJOY!