Vegan Scallops
4 king oyster mushrooms
1/2 tsp horseradish
1 medium-large garlic clove
salt
Just under 1/4 cup coconut rum
oil
2 tbsp lemon juice
2 tbsp dill
Steps:
1. Cut mushrooms into about 3/4 inch-1 inch tall disks, save the caps.
2. Mix in a small bowl everything but the mushrooms, oil, dill and salt, then set aside.
3. In a pan heat up some oil (1 tbsp- 1/4 cup whatever you like) on medium or medium-low heat. Place mushrooms in the pan (including caps, make sure all are touching the bottom of the pan) lightly sprinkle salt on top and let cook until medium brown caramel color forms on the outside edge of the bottom. Flip and cook the other side until it’s a light brown.
4. With a pan lid ready, quickly add the mixture you set aside earlier, then pop the pan lid on ( at this point if you want you can add something like spinach or another veggie to lightly steam), cook for a few seconds (10 ish seconds) then sprinkle the dill on top and add more salt if desired. Mix gently, then add the lid for another few (10 ish) seconds.
5. Serve in any way you’d eat regular scallops and enjoy!
( photo not mine but looks the same Link to the photo’s recipe)
This is only my second attempt at making vegan scallops, it doesn’t taste exactly like scallops but they’re good and I had two meat-eaters say that they’re good ( not like scallops but taste really good) so I figured it was worth sharing.