Vegetarian scallops
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2 tbspmiso paste
- 2 tbspwhite balsamic vinegar
- 1 tbspmaple syrup
- 1 tbspsoy sauce
- 8king oyster mushrooms
- 2 tbspolive oil
- 2onions
- 2garlic cloves
- 2 tinswhite beans
- 200 gsour single cream
- 50 galmonds
- 1 tspsalt
- a littlepepper
- clarified butter
- ½ tspsalt
- a littlepepper
- 3 tbspwhite balsamic vinegar
- 3 tbspolive oil
- 2 pinchessea salt
- a littlepepper
- 2 bunchesherbs
- 50 galmonds
Instructions
Step 1
Combine the miso paste with the balsamic, maple syrup and soy sauce. Cut the mushroom stalks into slices approx. 3 cm thick, set aside the heads. Mix the scallops with the marinade, cover and marinate in the fridge for at least 2 hrs.Step 2
Roughly chop the reserved mushroom heads. Heat the oil in a pan. Add the onions, garlic and chopped mushrooms, sauté for approx. 10 mins. Add the beans, sour single cream and almonds, cover and simmer for approx. 5 mins. Puree the beans until smooth, season, cover and keep warm.Step 3
Heat the clarified butter in a non-stick frying pan. Using a sharp knife, make a diamond-shaped incision (approx. 2 mm deep) into a cut surface of each “scallop”. Season the “scallops”, fry for approx. 4 mins. on each side.Step 4
Combine the balsamic and oil, season. Stir in the herbs and almonds. Smear the bean puree onto plates, arrange the “scallops” on top, drizzle with the herb dressing.