![Oyster Mushroom Scallops With Nasturtium Pesto [Vegan] – One Green Planet](https://cookingrecipesmedia.com/wp-content/uploads/2025/04/scallops-1068x580.jpg "scallops.jpg")
Sea scallops are a young deal with that many get pleasure from, however in case you’re following a plant based mostly weight loss program it’s a must to flip to different means to get pleasure from ocean meals. Enter seaweed. Kombu is a type of kelp that’s wealthy in vitamins and filled with umami flavors. It makes an awesome base for soup inventory and lends a wealthy and sophisticated taste. Right here it’s an attention-grabbing addition to pesto and provides extra of an oceany taste to the mushroom “scallops.” Additionally served with this uncommon sauce are nasturtium leaves and flowers. This widespread edible flower has a barely spicy taste that marries nicely with the creamy nuts and sophisticated kombu!
Oyster Mushroom Scallops With Nasturtium Pesto [Vegan]
Components You Want for Oyster Mushroom Scallops With Nasturtium Pesto [Vegan]
- 1/2 ounces kombu, rehydrated quarter-hour
- 1 cup uncooked walnuts
- 1-2 clove garlic
- 4 cups arugula
- 1 cup nasturtium leaf (elective: use basil in case you don’t have nasturtium)
- 1 teaspoon sea salt (this recipe used smoked sea salt)
- 1 Tablespoon dietary yeast
- Zest and juice of 1 lemon
- 3/4 cup olive oil
- 8 giant king oyster mushrooms, stems lower into 1-inch thick slices (you may as well use giant white button mushrooms lower right into a scallop form)
- 2 Tablespoons coconut oil
- salt and pepper
- 1 cup nasturtium leaves
- 1 lemon, lower into wedges
How one can Put together Oyster Mushroom Scallops With Nasturtium Pesto [Vegan]
- Soak the kombu for 15 minutes. It’s best to have one sheet about 3-inches broad and 7-inches lengthy.
- After it’s been soaked, take away from the water and set the water apart.
- Lower the kombu into items, about 1-inch sq. and save till prepared to make use of.
- Add the walnuts, garlic, arugula, nasturtium, sea salt, dietary yeast, lemon zest and juice to a meals processor. Slowly including the olive oil, course of till easy. You’ll have chunks of kombu, however that’s okay!
- Course of for about 5 minutes. Add water in case you like a thinner pesto.
- Lower the mushroom stems into 1-inch lengthy items. Save the tops to eat later, or lower them into rounds as nicely.
- Warmth the oil in a non stick pan and put the mushroom items lower facet down. Cook dinner on medium warmth for 2-3 minutes till browned.
- Flip scallops to the opposite facet and cook dinner one other 2-3 minutes.
- Season liberally with salt and pepper.
- Take away from the warmth and serve instantly.
- Unfold among the pesto on every plate.
- Organize the scallops and garnish with nasturtium leaf and lemon.
