Recipes | Vegetarian for Life

Serves: 2
Time to prepare: 15 mins
Time to cook: 25 mins
Dietary requirements: Egg-free, Gluten-free, Vegan

Ingredients

1 clove garlic
good glug of olive oil
30g/¼ cup walnuts or pine nuts or combination of both
small handful of mixed kelp and sea sprigs or seaweed of your choice (if using dried rehydrate first)
handful of fresh basil
1 large handful of spinach
2 tbsp lemon juice
2 tbsp nutritional yeast
a couple of pinches of salt

4 large king oyster mushrooms OR large white button mushrooms cut into a scallop shape
2 tbsp coconut oil
salt and pepper

Seagreens pesto

1. Blitz garlic with olive oil in food processor for a few seconds.

2. Add nuts and blitz for a few seconds.

3. Add remaining ingredients and blitz until combined. You may need to add some water to loosen.

Scallops

1. Cut the mushroom stems into 1-inch thick slices. Cut the tops into rounds or use them for your purée.

2. Heat the oil in a non-stick pan and place the mushroom pieces cut side down. Cook on medium heat for 2–3 minutes until browned.

3. Turn scallops to the other side and cook another 2–3 minutes.

4. Season liberally with salt and pepper.

5. Remove from the heat and serve immediately.

Mushroom purée

1. Sauté shallots in the oil. Add minced garlic and mushrooms and brown.

2. Add oat milk and all other ingredients. Reduce heat and reduce liquid slightly.

3. Purée.

To serve:

1. Spread some of the purée on each plate.

2. Arrange the scallops and garnish with parsley and lemon and dots of pesto.

3. Garnish with truffle oil and minced chives (optional).

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Recipe Section Dietary Requirements