Step 1

Slice the mushroom stems into 1 inch thick rounds and score both sides with a knife in a criss-cross shape. Arrange in a shallow dish or Tupperware.

Step 2

Prepare the marinade. In a small jug whisk together miso paste, mirin, soy sauce, teriyaki sauce, tabasco and water until smooth. Pour the marinade over the sliced mushrooms and mix well, coating all the scallops in the marinade. Refrigerate for at least an hour or best overnight. If you get a chance, give the dish a gentle shake a few times during the marinating process. This is to allow the sauce to soak right into the mushrooms.

Step 3

Prepare the pea puree. Fry the onions in olive oil in a saucepan over medium heat until just softened, around 3 minutes. Stir in the frozen peas followed by the vegetable stock. Bring to a boil, cover with a lid and simmer for 10-12 minutes until the peas are soft.

Step 4

Drain the peas and reserve the cooking liquid.

Step 5

Blitz the peas, mint, salt & pepper in a smooth processor until smooth. Use the cooking liquid (around 50ml) to achieve the puree of your desired consistency.

Step 6

Sautee the marinated mushrooms in a hot griddle pan with olive oil for around 2 minutes on each side. Pour the rest of the marinade into the pan and cook over medium heat for a further 3-5 minutes until the sauce has caramelised and thickened.

Step 7

Serve the scallops over the pea puree. Garnish with salad cress and mint leaves.