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Vegan Scallops with Pea Puree and Watercress


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5 from 1 review


for the pea puree

  • 1 tsp vegan butter
  • 1 tsp olive oil
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 1 TB dry white wine
  • 1 cup frozen peas
  • 1/3 cup broth

for the cream sauce

  • 1/2 cup raw cashews, soaked in cold water overnight and drained
  • 1/4 cup cold water
  • 1 TB full-fat coconut milk (skim the top portion off the top of the can)
  • 1/2 tsp coconut vinegar

for the king oyster stems

  • 1 TB vegan butter
  • 1/3 cup water
  • 23 large king oyster mushroom stems, sliced into scallop-sized pieces, then soaked in warm water for 30 minutes to one hour

to garnish

  • dill sprigs
  • extra whole peas
  • watercress leaves


To make the pea puree

  1. Heat the vegan butter and oil over medium-low heat. Add in the minced shallot and saute for about a minute. Add in the garlic and saute for 1 minute more. Increase the heat to high and once it starts to sizzle, add in the white wine and saute for 1 minute more. Add in the peas, stir, then 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.
  2. Allow the mixture to slightly cool, then transfer to a blender and puree until completely smooth. Transfer to a container and allow to chill until ready to use.

To make the cream sauce

  1. 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.

To make the king oyster stems

  1. Melt the vegan butter over medium heat. Add in the mushrooms in a single layer, then drizzle the 1/3 cup water over the top. Place a lid over the top and allow to steam for about 5 minutes. Remove the lid carefully, then flip the mushrooms over, and saute for 5 minutes more, without the lid. Check the bottom of the mushrooms for a good caramelization, then flip and allow the other side to caramelize.

To serve

  1. Place some of the pea puree on a plate, add a mushroom on top, then drizzle with some of the cream. Add a sprig of dill and garnish with whole peas and watercress.
  • Cook Time: 30 minutes
  • Category: Vegan Seafood