Vegan Scallops with pea puree and watercress

By GuidingVegan

Ingredients

• for the pea puree
• 1 tsp vegan butter
• 1 tsp olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1 TB dry white wine
• 1 cup frozen peas
• 1/3 cup broth
• for the cream sauce
• 1/2 cup raw cashews, soaked in cold water overnight and drained
• 1/4 cup cold water
• 1 TB full-fat coconut milk (skim the top portion off the top of the can)
• 1/2 tsp coconut vinegar
• for the king oyster stems
• 1 TB vegan butter
• 1/3 cup water
• 2-3 large king oyster mushroom stems, sliced into scallop-sized pieces, then soaked in warm water for 30 minutes to one hour
• to garnish
• dill sprigs
• extra whole peas
• watercress leaves

Details

Servings 2
Adapted from olivesfordinner.com

Preparation

Step 1

To make the pea puree, heat the vegan butter and oil over medium-low heat. Add in the minced shallot and saute for about a minute. Add in the garlic and saute for 1 minute more. Increase the heat to high and once it starts to sizzle, add in the white wine and saute for 1 minute more. Add in the peas, stir, then add in the broth. Allow the mixture to come to a medium simmer, then reduce the heat back to medium low and reduce to a low simmer for about 5 minutes more.

Allow the mixture to slightly cool, then transfer to a blender and puree until completely smooth. Transfer to a container and allow to chill until ready to use.

To make the cream sauce, place all of the cream ingredients into a blender. Puree until smooth, then transfer to a container and allow to chill until ready to use.

To make the king oyster stems, melt the vegan butter over medium heat. Add in the mushrooms in a single layer, then drizzle the 1/3 cup water over the top. Place a lid over the top and allow to steam for about 5 minutes. Remove the lid carefully, then flip the mushrooms over, and saute for 5 minutes more, without the lid. Check the bottom of the mushrooms for a good caramelization, then flip and allow the other side to caramelize.

To serve, place some of the pea puree on a plate, add a mushroom on top, then drizzle with some of the cream. Add a sprig of dill and garnish with whole peas and watercress.