TRUMPET MUSHROOM SCALLOPS 🍄
Ok, I did not expect these to turn out as good as they did!! I am so happy with the end result. It has flavor for DAYS. The texture of the mushroom scallops is unreal. I should probably just bottle and sell the sun-dried tomato aioli. This is a very special dish, and if you make it, I hope you share the same joy I experienced when trying it for the first time 🙏
mushroom ingredients:
2 king trump mushrooms, cut into scallops (yields about 3-4)
1 small package seaweed (8 small sheets)
1 clove garlic, peeled
1/2 cup soy sauce
3 cups water
sun-dried tomato aioli:
5-6 sun-dried tomatoes
1/2 lemon, juiced
1/2 cup vegan mayo
1 tbsp smoked paprika
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp maple syrup
1/2 tsp salt
others:
1/4 fennel bulb, diced and splashed with 1 tsp white vinegar
1 fresno chili, finely diced
1 scallion, thinly sliced
1/4 cup corn
Directions:
Use a sewing needle to poke 6-8 holes in the top and bottom of the scallops.
Use a knife to score it (1/2-inch depth) at two angles on the bottom and top.
Blend remaining mushroom ingredients, strain the brine out, then pour over mushrooms in a small container. Marinate 2 hours.
Blend sun-dried tomato ingredients until creamy.
Dry scallops. Add 1 tbsp olive oil on top. Add 3-4 tbsp olive oil to a cast iron pan over medium-high heat. Once oil is slightly smoking, add scallops and sear for 4-5 mins on each side, adding 1 tbsp vegan butter halfway through.
Top with fennel, chili, scallion, corn, and sun-dried tomato aioli.
