Valentine’s Day draws near, which means that love is in the air- Or is that just the aroma of a luxurious meal for two coming from the kitchen? There’s no better way to show you care than with a thoughtfully crafted dinner, if you ask me. It doesn’t even have to be about romantic love either.
Let’s not forget there’s…
- Familial love
- Platonic (friendship) love
- And perhaps most importantly, self love
…Just for starters. That’s why it’s especially important to take the day to lavish someone, anyone, with a bit of extra attention. Yes, you can totally make this gourmet plate of plant-based scallops all for yourself, and even eat it in bed, for breakfast, lunch, or dinner, too.
Trumpet mushroom scallops are an uncanny substitute for seafood, bearing a similar meaty yet delicate texture, subtle umami flavor, and equivalent rarity that make them a treat for special occasions. Forget about fussy preparation though; this vegan version comes together with minimal effort. You don’t even need to worry about them sticking to the pan while attempting that perfect high-heat sear. After marinating them in a simple, savory broth, just pop them into the air fryer, and dinner is served in no time!
Beautifully golden brown on the outside and buttery all the way through, each mock mollusk is further accentuated by a bright beet puree at the base, spiked with a touch of peppery horseradish. Green peas and pistachios lend both a gorgeous color and textural contrast to create the perfect bite.
Love Is Love
All love is valid, full stop, no excuses. Go forth and love what you eat, too.
Trumpet Mushroom Scallops:
- 6 King Trumpet Mushrooms, Stems Cut into 1-Inch Pieces (Caps Reserved For Another Recipe)
- 1/2 Cup Vegetable Stock
- 2 Tablespoons Olive Oil, Divided
- 1 Tablespoon Vegan Fish Sauce or Light Soy Sauce
- 1 Tablespoon Lemon Juice
- 1/2 Teaspoon Onion Powder
- 1/8 Teaspoon Ground Black Pepper
- 8 Ounces Peeled and Diced Red Beets
- 1/4 Cup Full-Fat Coconut Milk
- 1 Teaspoon Prepared Horseradish or Wasabi Paste
- 1/2 Teaspoon Dried Tarragon
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Frozen Green Peas, Thawed
- 1/4 Cup Toasted Pistachios
- 1 - 2 Scallions, Thinly Sliced
- To make the scallops, combine the sliced mushrooms, stock, 1 tablespoon of oil, vegan fish sauce or soy sauce, lemon juice, onion powder, and pepper in a small saucepan. Bring to a boil over medium heat, reduce to low, and simmer gently for about 15 minutes. There will still be some liquid left, so don't worry if it isn't completely absorbed. Let cool for 10 minutes.
- Meanwhile, combine the beets, coconut milk, horseradish or wasabi, tarragon, garlic, and salt in your food processor or blender. Thoroughly puree until completely smooth, pausing to scrape down the sides of the canister as needed. Drizzle in a touch more coconut milk if you'd prefer a looser texture.
- Transfer the simmered and still warm "scallops" to your air fryer. Drizzle with the remaining tablespoon oil and air fry at 400 degrees for 8 - 10 minutes, until golden brown all over.
- To serve, divide the beet puree between two shallow bowls. Top with the hot mushroom scallops, green peas, pistachios, and scallion. Enjoy right away.
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Amount Per Serving: Calories: 530Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 2469mgCarbohydrates: 56gFiber: 18gSugar: 26gProtein: 20g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.