Vegan Scallops with Garlic Butter Sauce
These vegan scallops made with king oyster mushrooms are just like the real thing. Serve them with garlic butter sauce, and you have the perfect "seafood" appetizer.
Servings: 2
Ingredients
- 4 large king oyster mushrooms sliced into 2.5cm (1 in) thick discs
- 150 ml kombu stock can be subbed with veg stock
- 1 tbsp vegan butter
- 1/2 lemon juiced
- 2 cloves garlic minced
- 1 tsp soy sauce
- salt to taste
- fresh parsley for garnish
Instructions
- Slice mushroom stems into 2.5cm discs. Score the tops and bottoms.
- Place them in a pan, and add kombu stock. Simmer until most of the liquid evaporates, about 10 minutes.
- Add vegan butter, lemon juice, minced garlic, salt and soy sauce. On medium heat, pan sear both sides of the mushroom for golden brown color.
- Garnish with fresh parsley. Enjoy!