Serves: 6| Active time: 30 min | Total time: 1hr
Scallops and Pea Puree
- 1 tbs. olive oil
- 2 small shallot, finely diced
- 2 garlic cloves, minced
- 3 tbs. dry white wine
- 1 ½ cup frozen peas
- ½ cup veggie broth
CASHEW COCONUT CREAM
- ½ cup raw cashews, soaked in cold for at least 4 hours and drained
- ¼ cup cold water
- 2 tbs. full-fat coconut milk
- 1 tsp. apple cider vinegar
- pinch of salt
- ½ tbs. each of olive oil and coconut oil
- 1/3 cup water
- 6 large king oyster mushroom stems, sliced into scallop-sized pieces, then soaked in warm water for 30 minutes to one hour
- Salt to taste
- dill sprigs
Making the pea puree: Heat the olive oil over medium-low heat. Add in the minced shallot and sauté for about a minute. Add in the garlic and sauté for 1 minute more. Increase the heat to high and once it starts to sizzle, add in the white wine and sauté for 1 minute more. Add in the peas, stir, and add in the broth. Allow the mixture to come to a medium simmer, then reduce the heat back to medium low and reduce to a low simmer for about 5 minutes more.
Allow the mixture to slightly cool, then transfer to a blender and puree until completely smooth. This can be made a day or two in advance and kept in the refrigerator.
Preparing the cream sauce: Place all of the cream ingredients into a blender. Puree until smooth, then transfer to a container and allow to chill until ready to use.
Cooking the ‘scallops: Melt the coconut and olive oil over medium heat. Add in the mushroom stems in a single layer and drizzle the 1/3 of cup water over the top. Cover and allow to steam for about 5 minutes. Carefully remove the lid and flip the mushrooms over. Cook for another 5 minutes without the lid. Check the bottom of the mushrooms for a good caramelization, then flip and allow the other side to caramelize.
Plating: Place some of the pea puree on a plate, add a mushroom on top, drizzle with some of the cream and add a sprig of dill.
Enjoy your scallops and pea puree!