I’ve never had a bacon-wrapped scallop before, even when I ate meat. However, I wanted to replicate this dish simply because I love the concept of tiny, fancy and sushi-shaped food. These one-bite appetizers were easy to make, used only a few ingredients and tasted amazing. Here I’ve used sliced king oyster mushroom stems for the scallops (an idea I read about in Tal Ronnen’s The Conscious Cook), Lightlife’s Organic Smoky Tempeh Strips and a garlic cream sauce with a pinch of smoked paprika added in at the end. This is succulent, smoky, rich and salty—and perfect to make for a small dinner gathering or as a starter for two.
for the sauce
1 tsp Earth Balance
2 garlic cloves, minced
2 TB coconut cream (skim it off the top part of the can)
4 TB homemade stock or Imagine brand No Chicken broth
1/8 tsp smoked paprika
2 king oyster mushroom stems, sliced and soaked in water for 20 minutes
1 TB oil
6-8 slices of tempeh bacon
fresh cracked pepper
To make the sauce, melt the vegan butter in a large saute pan over medium-low heat. Add in the garlic and allow to soften for about 30 seconds. Add in the coconut cream and saute for about a minute. Turn the heat up to medium and add in the broth. Allow to sizzle for a minute or two, then whisk in the paprika. Remove from the heat and transfer the sauce to another bowl.
Return the pan to the stove and allow it to heat for about a minute over medium heat. Add in a little olive oil or vegan butter, then very carefully place the mushrooms into the pan. (Since they contain water, they will sputter once they hit the heat.) Place a lid over the top and allow the mushrooms to cook for about 3-4 minutes on each side, or until they are slightly brown on top. Remove from the heat and transfer to another plate to cool.In the same saute pan, add a little more oil if the pan is dry, then add in the tempeh strips. Allow to cook on each side for 4-5 minutes, checking them occasionally to ensure they do not burn. Once they are almost done, add a few dashes of liquid smoke, then allow it to sizzle, then remove from the heat.
To assemble them, wrap a piece of tempeh around the scallop so both end slightly overlap each other. Cut off any excess, then spear with a toothpick. Spoon an little of the sauce over the top and serve immediately.