Seared Vegan Scallop with Butternut, Sweet Potato & Leek Hash, over a bed of lettuce
Seared Vegan Scallops? Gross some sort of awful soy product? No. Some weird Vegetable Processed Ball of Mass? No…..
King Trumpet Mushrooms! How I love thee.
Inspired by this recipe.
Try finding these in your local asian market – otherwise you’ll pay out the wazoo – for what reason I don’t know. I can shop at one store and get a bag of several large stems for 2 dollars, and go to Central Market and pay 13 – 15 per pound….?!
If you’re unfamiliar with these mushrooms google them, they’re awesome, and are described as being “umame” and for those of you who don’t know what that is – its basically really effing good. They’re dense, meaty, and hold their texture well. People ask me – but what If I’m not a mushroom fan? Well I don’t know, I like mushrooms so thats hard for me to say – but my gut says try it. You’ll probably like it. Honestly, I think most mushrooms taste like almost nothing – except what you surround them with. Trumpet mushrooms are not the same – they have a rich full bodied flavor which is only amplified by its neighboring flavors/sauces.
In other news – I rediscovered my love of simplicity with veggies. Sometimes you don’t need a ton of sauces and flavors – which don’t get me wrong, they’re great – but sometimes…..simple is good.
Ingredients (Serves 2)
- Half of a butternut squash, chopped very small – for hash
- 1 Small Sweet Potato, chopped in the same manor as the squash.
- 1/2 C Leek Greens Thinly Sliced
- 2 Cloves Garlic Minced
- Few leafs of Lettuce – any green will do
- Vinegar – choose whichever you like – I used a bit of Apple Cider
- 1 Lemon
- 3 Trumpet Mushrooms (of average/smallish size)
- Salt & Pepper
- EVOO (or oil of choice)
- First prep your mushrooms – give them a rinse and dry them well. Take of the tops and save those for another time (they’re good in anything literally anything). Chop them in rounds by just chopping the stem about 1/2 inch thick – into a scallop shape – like you see in the picture.
- Place the mushrooms in a bowl and toss with a bit of Tamari, Agave & Salt and Pepper. Just enough to give the mushrooms a nice caramel color throughout. I let mine marinate for a couple of hours – but Its probably not necessary.
- Heat a skillet over medium heat with EVOO. Toss in your Sweet Potato, Leek and Butternut Squash Saute for about 10 minutes – stirring only occasionally. Let the squash & Potato get vibrant and color and crisp slightly. After everything is cooked- throw in your garlic, salt & pepper and cook for another 2 minutes. Remove from heat and squeeze juice of half a lemon over.
- Heat another Pan over Medium/High Heat with EVOO. When your pan is sizzling hot carefully place the mushrooms down one at a time with tongs – careful as it may pop – try to not have excess liquid from the marinade on them to prevent excessive popping.
- Let mushroom pieces sear untouched for about 1 – 2 minutes, check after about a minute – if you have a nice caramelization – flip over individually and repeat. After You’ve flipped them, tilt your pan and collect hot oil (CAREFULLY) with a spoon and spoon it over the mushrooms – This will help them cook through as they sear.
- Once finished remove them from the pan and place on a paper towel to soak up any extra oil. Squeeze Half a lemon over them.
- Finally chop your greens and toss lightly with vinegar and any excess tamari marinade you may have.
- Place with the greens on bottom, then hash, then topped with your vegan scallops!