Vegan "Scallops" with Succotash

Step 1

In a small bowl, whisk together miso, mirin, and soy sauce until smooth. Pour marinade into a shallow baking dish. Add mushroom stems to marinade and toss to coat. Arrange stems with one cut side down. Marinate at least 30 minutes and up to overnight in refrigerator, flipping scallops a few times.

Step 2

Meanwhile, make corn succotash: Using a chef's knife, remove kernels from corn (you should get about 2 ½ cups kernels) and place in a bowl. Stand cobs up in a medium bowl and, using the back of a knife, scrape any juice left on cob into the bowl. Reserve juice and discard cobs.

Step 3

For scallops: Heat oil in a large heavy-bottomed skillet over medium heat. Add “scallops” cut-side down, in a single layer. Cook, flipping halfway through, until golden on both sides, about 4 minutes total. Transfer to a plate.

Step 4

Pour off any oil left in the skillet and discard. Wipe skillet clean with paper towels.

Step 5

Return skillet to medium heat. Add canola oil and butter. When butter is melted, add onion and bell pepper. Cook, stirring occasionally, until just starting to soften, about 2 minutes. Stir in chopped mushroom caps and garlic and cook, stirring, about 2 minutes more.

Step 6

Add almond milk, corn kernels and reserved corn juice, snap peas, sesame oil, and paprika. Season with salt and pepper and stir to combine. Bring to a simmer.

Step 7

Nestle scallops into corn mixture and cover skillet. Simmer until scallops are tender and corn and snap peas are crisp tender, about 5 minutes .

Step 8

Spoon into bowls and top with scallions and almonds.