Those "scallops" in the photo are sliced king trumpet mushrooms, and not only do they look like their seafood counterpart, they actually taste like it. How is that possible you may ask? I do not have the answer, but as an omnivore who has eaten sea scallops, I can attest that they do.
The secret is to buy fresh mushrooms, and soak them for about 20 minutes in warm water, gently squeeze out most of the water, and then pan sear them as you would scallops. The hatch mark cutting on them helps them release liquid and cook into that scallop texture. It is pure genius whoever figured this one out!
Since I happened to have some garlic roasted white bean puree hanging out in the refrigerator, that is what I used as my cream sauce. Feel free to use dairy if you desire.
Vegan Scallops with Farfalle and Peas in Cream Sauce
(Serves 1)
2 oz farfalle pasta (bowties - this is Jovial brand gluten free pasta)
1/2 cup white bean puree
1/2 cup frozen peas
3 oz king trumpet mushrooms
parmesan to finish
Cut mushroom tops off king trumpet and trim bottoms; you want the most uniform shape to mimic a scallop. Soak the trimmed mushrooms in hot water, making sure they are submerged completely, for 20 to 30 minutes max. Drain mushrooms and slice into 1/2 inch rounds and carefully hatch cut the mushrooms on one side only and set aside.
Cook pasta as directed. 2 minutes before you think the pasta will be cooked, drop in the peas and cook another minute after the water returns to a boil. Drain and set aside, retaining a few tablespoons of the cooking water.
While pasta is cooking, heat cast iron or heavy bottom pan over high heat; place hatch cut side of mushrooms face down in pan and allow to sear for 2-3 minutes, then flip to sear for about 1 minute on the uncooked side.
Add cream sauce (white bean puree) to cooked pasta and peas and toss to coat, adding a teaspoon of cooking water at a time if necessary to loosen up sauce. Grate parmesan on top if desire and add pepper to taste; top with scallops.
Hugs!
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