Vegan Mushroom Scallops (vv) Recipe
Pan-seared king trumpet mushrooms, marinated in a maple soy glaze, tri-colored cous cous, mint smashed peas, preserved lemon gel, zested black limes, micro greens
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Ingredients
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For the Mushroom Scallops
For the Tri-Colored Couscous
For the Mint Smashed Peas
For the Preserved Lemon Gel
For Garnish
Method
Preparation
- 1
- 2
Cook the Couscous
In a saucepan, bring vegetable broth, olive oil, and salt to a boil. Stir in the tri-colored couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- 3
- 4
Make the Preserved Lemon Gel
Blend the preserved lemons with water until smooth. In a small saucepan, heat the mixture and sprinkle in agar-agar. Stir until dissolved and let it cool to set.
Cooking
- 5
Sear the Mushrooms
Heat a non-stick skillet over medium heat. Add the marinated mushrooms and sear for about 3-4 minutes on each side until golden brown.