Step 1

Preheat the oven to 220C / 430F.Place the frozen kale on a baking tray, lined with baking paper. Sprinkle salt on top. Bake in the centre of the oven until the kale defrosts and starts to become crispy. It can take between 15-30 minutes depending on the oven. Watch closely as it can burn very easily.

Step 2

Place the potatoes, thyme and salt in a saucepan and cover with water. Bring to a boil/ Boil for 15-20 minutes until the potatoes are soft and tender. Drain the potatoes and discard of the thyme but keep around 1/4 cups of the "potato water". Using a handheld blender, blend the potatoes until they are creamy and no lumps remain.

Step 3

Add the water in a medium-sized saucepan. Add all broth ingredients in the water and mix until everything is well combined.

Step 4

In the meantime, slice the king oyster mushroom stems crosswise into 1 inch (2.5 cm) thick pieces. Score the tops and bottoms of each vegan scallop.

Step 5

Place the vegan scallops in the aromatic water. Bring to a gentle boil then simmer for 25-30 minutes. When ready, drain the vegan scallops and set aside.

Step 6

In a skillet, heat up the olive oil. Drop-in the vegan scallops, but give them enough space in the pan so they’re not touching each other. Sear the scallops on both sides until they get that nice golden brown colour, around 3-5 minutes per side.