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Side view of a plate spread with parsnip puree, bordered by crumbled candied walnuts and topped with succulent vegan oyster mushroom "scallops".

Vegan “Scallops” & Parsnip Puree For A Special Date

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5 from 1 review

  • Author: Kathryn Alexandre
  • Total Time: 40 minutes
  • Yield: serves 2
  • Diet: Vegan

Description

Oyster mushroom vegan scallops are perfect for Valentine’s or a special date night! Serve with easy parsnip puree & candied walnuts!

Ingredients

Units Scale

“Scallop” Marinade

  • 3 king oyster mushrooms (or 200g baby king oyster mushrooms)
  • 1 –2 tbsp lemon juice
  • 1/4 – 1/2 tsp salt
  • 1/2 – 1 tsp miso paste
  • 1 – 2 tsp caper brine

Parsnip Puree

  • .5 lb parsnips, peeled and thinly sliced (I used 1 1/4 large parsnips)*
  • 1 tbsp vegan butter
  • 1 clove garlic, minced
  • 3/4 cup soy milk (or plant milk of choice)
  • 1/4 cup cashews, raw

Cooking The “Scallops”

  • 1/2 tbsp neutral oil
  • 1 1/2 tbsp vegan butter
  • Sprinkle of sea salt and pepper
  • Splash of lemon juice

Consider Serving With:

Instructions

  1. Mix the “scallop” marinade ingredients in a shallow dish (I use the lesser amount if I’m using baby king oyster mushrooms and the larger amount for the larger king oyster mushrooms). Use a small whisk or fork to dissolve the miso paste. Slice off the pointy base and the top of the mushrooms (reserve for another use). Chop the stem into one, two, or three “scallops” depending on their size. Gently use the tip of your knife to score one side of the “scallops” with a checkerboard pattern.
  2. Add the “scallops” to the marinade, coating each side, and laying the “scallop” cut side down to marinate in the fridge for at least 30 minutes but the longer the better (feel free to marinate overnight).
  3. To make the parsnip puree, peel and thinly slice the parsnips. Melt the butter in a small pot and add the minced garlic. Cook the garlic for 1-2 minutes until fragrant. Add the parsnips, cashews, and milk. Bring to a low boil, reduce to a simmer, cover, and simmer for 10 minutes. Remove the pot lid and simmer uncovered for an additional 5 minutes or until the parsnips are soft and the milk has reduced a little bit (if the heat was too high and most of the milk has boiled off, you can add a bit more to help the mixture blend if needed). Puree the mixture using an immersion blender or transfer to your stand up blender when cool. Set aside or refrigerate and reheat when needed.
  4. If serving this dish, as I have with quinoa and candied walnuts, you can cook your quinoa in advance according to the package instructions. You won’t need much to lay under the “scallops” but I like serving this with my Orange Persimmon Salad which includes both the quinoa and candied walnuts (and adds extra protein to the meal). To candy walnuts just drizzle some maple syrup on the walnuts and toast at 350 degrees F for 6-8 minutes until lightly browned and fragrant. 
  5. When ready to cook the “scallops”, heat a cast iron pan or skillet over medium heat. Add a drizzle of olive oil and when the oil is hot (be careful of splashing) lay the “scallops” on the pan. Sprinkle with salt and pepper. Cook the scallops for 2-3 minutes on the first side. Flip and cook on the second side, sprinkling with more salt and pepper. The “scallops” should be nicely browned around the edges now and you can lower the heat of the pan a bit. Add the butter and baste the “scallops” with the butter to help them cook through and soak up the flavour. Continue to cook for another 2-4 minutes until the mushroom “scallops” are nicely cooked through.
  6. To plate the mushroom scallops, spread parsnip puree on the plate, sprinkle with cooked golden quinoa, lay the mushrooms on top and decorate with crushed candied walnuts, baby greens, pickled red onion, and a lemon twist. 
  7. Feel free to serve these mushroom “scallops” over pasta or rice or however you desire! Make sure to watch the video below to see how I prepare this dish for a vegan Valentine’s Day dinner.

Notes

Approximate Cost: “Scallops” CAD $3.53 – $6.44 depending on where we buy our mushrooms and using lemon juice from concentrate. Using a fresh lemon adds $1 to the cost. King oyster mushrooms from our international grocer cost us $2.99; using baby king oyster mushrooms from our local grocery store cost us $5.99; buying sea scallops could cost us anywhere from $3.50 to $15 or more depending on the size, freshness, and whether we buy them from our local grocery store or wholesale store. 

Approximate cost for this full meal:  CAD $6.64 – $9.55 + $3.66 for the orange persimmon salad. ($2.60 for parsnip puree, $0.07 for ¼ cup quinoa, $0.44 walnuts).

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: American, Canadian

Find it online: https://tastythriftytimely.com/vegan-scallops-parsnip-puree-for-a-special-date/