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vegan "scallops" and crushed edamame on toast

4.8

(8)

schoolnightvegan.com
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Prep Time: 20 minutes

Cook Time: 6 minutes

Total: 86 minutes

Servings: 2

Ingredients

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Instructions

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Step 1

In a small saucepan, mix all the marinade ingredients together. Place over a medium heat and bring to the boil. As soon as the marinade reaches a boil turn off the heat. Cover and leave the flavours to combine for 10 minutes.

Step 2

After ten minutes, remove the kombu and discard or clean and freeze for use again. Place the saucepan back over medium/low heat and bring to a simmer. Allow to simmer for 10 minutes.

Step 3

While simmering, slice the mushrooms into roughly 1 inch thick discs (you’ll need 6 scallops). Do not use the cap - reserve it for a nice mushroom risotto or mushrooms on toast. Place the mushrooms in a small but deep baking tray.

Step 4

Once simmered and slightly reduced, pour over the sliced mushrooms. Cover and leave to marinade for at least one hour. Meanwhile, make the edamame smash!

Step 5

Combine all the ingredients in a food processor and blitz until you reach your desired consistency (I like to keep mine quite chunky for texture!). Set aside.

Step 6

Remove the scallops from the marinade one by one and place on a plate. Using a sharp knife, score the top and bottom of each scallop with 6 bisecting lines to create a diamond pattern.

Step 7

Place a small frying pan over a medium heat. Add the vegan butter and allow to melt. One by one, place the scallops in the hot butter, circle side down. Fry for a good 3-5 minutes before carefully lifting to see if the bottom is brown. If it looks brown and nicely cooked, flip the scallop and repeat on the other side. Once cooked, reduce the heat to the lowest while you plate up.

Step 8

Toast 2 slices of good bread and drizzle with extra virgin olive oil. Top each with a good few spoonfuls of the crushed edamame mixture then top with 3 scallops. Drizzle again with olive oil, a sprinkle of flaky sea salt, a good squeeze of lemon juice and some fresh parsley.

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