*Disclaimer* no scallops were harmed in the making of this meal…
Forget feeling left out whilst everyone tucks into their seafood this Christmas, try this vegan scallops recipe! Scallops are an indulgent treat, but I’m not a huge fan of seafood, so this vegan dish is the perfect alternative for feeling a little fancy whilst also sorting out your pasta craving. The king oyster mushrooms absorb all that sumptuous garlickiness and have a delicious meaty texture. Packed with flavour, this one is perfect if you’re aiming to impress – be it date night, a boxing day celebration or just a tasty meal for one.
2 king oyster mushrooms
1-2 tbsp (vegan) butter
2 garlic cloves, finely chopped
2 shallots, diced
3 sprigs of rosemary
50ml white wine
200g pack of cherry tomatoes, halved
2 tsp oregano
1 tsp sugar
- Start by preparing your ‘scallops’. Slice off the flat cap of the king oyster mushrooms, dice finely, and put to one side. Slice the mushroom stems into 4 sections (each about an inch thick). Save the caps for another meal!
- Add your spaghetti to a pan of salted boiling water, and boil according to cooking instructions.
- In a frying pan, melt the butter on a low heat and add the garlic, shallots and rosemary. Once the onions have turned golden, place the ‘scallops’ into the frying pan, and fry for a few minutes.
- Add the white wine, cover, and simmer for about 10-12 minutes, or until the mushrooms have softened slightly.
- Remove the lid, turn the up heat to medium, and fry the mushrooms until they are golden brown on both sides. Once ready, remove the ‘scallops’ from the frying pan and put to one side.
- In the same pan, add the tomatoes, diced mushroom caps, oregano and sugar, and gently simmer until the tomatoes have softened. Add about half a cup of pasta water, allow the liquid to partially absorb, and then add the cooked spaghetti.
- Combine well, season to taste, and serve with the mushroom ‘scallops’.