Serves: 6| Active time: 30 min | Total time: 1hr

Scallops and Pea Puree

INGREDIENTS

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

SCALLOPS’

  • 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

GARNISH

  • dill sprigs 

PREPARATION:

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!

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