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"Scallop" Scampi

Name: "Scallop" Scampi
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 2
Cuisine: American
Ingredients: 3 king oyster mushrooms; 3 tbsp olive oil, divided; 2 shallots, sliced; 2 garlic cloves, mashed; 1 cup white wine; 6 cups vegetable stock; Juice of 1 lemon; 4 sprigs thyme; 2 nori sheets, torn into fourths; A splash of tamari; 1 tsp vegan Worcestershire sauce; 1 tsp miso paste; Old Bay seasoning, to taste; Pinch of sea salt; 1 Tbsp olive oil, for searing; 1/4 cup vegan butter; 8 garlic cloves, thinly sliced; 2 shallots, thinly sliced; 1/4 cup white wine; 1/4 tsp black pepper; 1 tsp garlic powder; 1 1/2 Tbsp fresh parsley, chopped; 1/4 tsp cayenne pepper; 1/2 tsp onion powder; 1 tsp sea salt; 1/4 tsp red pepper flakes; 1 tsp Italian seasoning; Angel hair pasta (or pasta of your choice), about half a box to serve two; Lemon wedges; Steamed broccolini (optional, as pictured)

August 26, 2018Sides & SnacksBy Carlos + Dominique

Serves 2Prep 20 minCook 1 hr 25 minTotal 1 hr 45 min

Prep and cook times are estimates — every kitchen moves at its own pace. None significant.

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You guys... this scallop scampi is great if you miss seafood! This dish will surely fill that void. When you take a bite into this, you'll be wondering why you ever ate seafood in the first place!

Watch it made

Ingredients

For the Vegan Scallops

3 king oyster mushrooms
3 tbsp olive oil, divided
2 shallots, sliced
2 garlic cloves, mashed
1 cup white wine
6 cups vegetable stock
Juice of 1 lemon
4 sprigs thyme
2 nori sheets, torn into fourths
A splash of tamari
1 tsp vegan Worcestershire sauce
1 tsp miso paste
Old Bay seasoning, to taste
Pinch of sea salt
1 Tbsp olive oil, for searing

For the Garlic Scampi Sauce

1/4 cup vegan butter
8 garlic cloves, thinly sliced
2 shallots, thinly sliced
1/4 cup white wine

Spice Blend

1/4 tsp black pepper
1 tsp garlic powder
1 1/2 Tbsp fresh parsley, chopped
1/4 tsp cayenne pepper
1/2 tsp onion powder
1 tsp sea salt
1/4 tsp red pepper flakes
1 tsp Italian seasoning

To Serve

Angel hair pasta (or pasta of your choice), about half a box to serve two
Lemon wedges
Steamed broccolini (optional, as pictured)

Directions

Cut the king oyster mushrooms into thick, round discs, like scallops. Optional: score a shallow crosshatch on one face of each disc — the classic scallop look, plus more surface area for browning. Optional: feeding a family? Double the whole recipe.
Make the poaching broth: heat 2 tbsp of the olive oil in a large pot and briefly saute the 2 sliced shallots and 2 mashed garlic cloves, without browning.
Add the 1 cup white wine, vegetable stock, lemon juice, thyme sprigs, nori pieces, tamari, Worcestershire sauce, miso paste, Old Bay, and pinch of sea salt.
Add the mushroom discs and simmer for 1 hour, stirring every 15 minutes.
Lift the "scallops" out of the broth and pat them thoroughly dry with paper towels.
Sear the discs in a hot pan with the olive oil until golden brown on each side, so they resemble real scallops. Optional: sear in batches, never crowded — crowded mushrooms steam instead of browning, and the golden crust is the whole illusion.
Bake at 350°F for 8 to 10 minutes, until crisp on the outside and soft and juicy inside.
Meanwhile, make the sauce: thinly slice the remaining 8 garlic cloves and 2 shallots. Melt the vegan butter with the remaining olive oil in a pan and briefly saute the garlic and shallots, without burning.
Deglaze with the 1/4 cup white wine.
Stir in the full spice blend.
Add the baked scallops to the sauce and toss over low heat until well coated. Cook the pasta according to package directions, toss with the scampi so every strand is coated, and serve with lemon wedges. Optional: finish the sauce with a knob of cold vegan butter off the heat — it gives a glossy finish and makes the sauce coat the pasta silkier.