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You are here: Home / Entrees / Vegan Scallops in a Bacon-Cashew Cream Sauce

November 28, 2017

Vegan Scallops in a Bacon-Cashew Cream Sauce

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Vegan Scallops in a Bacon-Cashew Cream Sauce

Vegan scallops what? These completely plant-based scallops are sliced king oyster mushroom stems, sauteed and tossed over pasta with a super rich and smokey bacon-ish sauce. I’m super excited to be blogging over at Wicked Healthy today … jump on over for more details + get the recipe or see below for this delicious and easy-to-make vegan seafood dish!

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King Oyster Mushroom Scallops and Pasta

Vegan Scallops in a Bacon-Cashew Cream Sauce


  • Author: erin wysocarski
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Ingredients

for the cashews

  • 2 cups raw cashews, soaked overnight, then drained and rinsed
  • 2 cups No-Chicken broth

for the smokey cashew cream sauce

  • 2 TB refined coconut oil
  • 4 shallots, sliced
  • 6–8 garlic cloves, smashed and chopped
  • 1/3 cup white wine

for the pureed cashew cream sauce

  • 2–3 cups No-Chicken broth
  • 1 tsp liquid smoke
  • 2 TB chickpea or other light, mellow miso
  • 3 TB nutritional yeast
  • 1 tsp coconut vinegar OR the juice from half a lemon

for the king oyster mushroom scallops

  • 1–2 TB olive oil
  • 2 medium- to large-sized king oyster mushroom, sliced into scallop-sized pieces and soaked in warm water for about 20 minutes.

to serve

  • 4 servings of linguine, spaghetti or any wide, long noodle, cooked according to package instructions
  • a handful of fresh parsley, chopped

Instructions

to prepare the cashews

  1. Place the cashews and one cup of the broth into a blender (high speed, if you have one) or a food processor. The food processor will give a grainier texture, but this almost mimics parmesan cheese in this application, so either way you prefer works.
  2. Add in the remaining one cup of broth and blend or puree until smooth. Set aside.

to prepare the cashew cream-bacon sauce

  1. Melt the refined coconut oil in a large saucepan over medium-low heat. Add in the shallots and saute for a few minutes, then add in the garlic and saute for a few minutes more, or until soft. If the garlic starts to turn golden at any point, reduce your heat down to its lowest setting.
  2. Turn the heat up to medium, wait a minute. Add the wine and allow to sizzle for 2-3 minutes.
  3. Reduce the heat, then add the cashew cream to the pot.
  4. Add one cup of the broth to the pot, and stir to combine, keeping the heat at medium low.
  5. Allow to simmer for about 20 minutes, stirring occasionally. Turn the heat slightly up to maintain the simmer, and turn slightly down if the mixture starts sputtering. Add more broth as needed as it reduces to maintain a gravy-like consistency—not too thick, not too thin.
  6. Add in the liquid smoke, miso, nutritional yeast and vinegar or lemon juice, stir to combine and taste. If you detect any sweetness from the cashews, add in a little more coconut vinegar or lemon.
  7. If you want the sauce to taste a little more bacon-ey, add a few more dashes of liquid smoke. If you want it a little saltier and have more umami, add an additional tablespoon of miso.

to prepare the king oyster mushroom scallops

  • Place a stainless steel or non-stick pan over medium heat. Add a little bit of oil to the pan, then carefully add the mushrooms. (They will sputter a bit, so take care.) Allow to develop a little color around the edges on the bottom, then flip, repeating the process on the other side. Repeat with any remaining mushrooms, and set aside.

to serve

  1. Place the cooked pasta into bowls and top with the sauce, or toss the pasta in the sauce. Top with the mushroom scallops and sprinkle with parsley. Serve immediately,

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

King Oyster Mushroom Scallops and Pasta

Filed Under: Entrees, Pasta and Bread, Vegan Seafood Tagged With: cashews, Chinatown finds, coconut, fancypants, garlic, how-to, mushrooms, nooch, noodles, stock, veganized classics

Reader Interactions

Comments

  1. Sara Goldstein says

    December 5, 2017 at 11:32 am

    I haven’t been able to find Oyster Mushrooms anywhere in my city, is there something you’d recommend to replace them in your recipes?

    Reply
    • erinwyso says

      December 5, 2017 at 4:20 pm

      Sara, there isn’t really a good replacement for King Oyster Mushrooms. You can experiment with different types of mushrooms to see what you like best, but King Oysters are really unique in texture. If you have access to an East Asian grocer, you should be able to find or ask for them. Good luck!

      Reply
  2. regelyn banal says

    December 20, 2017 at 9:11 pm

    Such a great recipe, I love how you came up with this idea. Thanks for sharing this, I pinned it on Pinterest.

    Reply

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Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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