Sunday, October 21, 2012

Vegan Scallops in a White Wine Cream Sauce over Pasta









About 10 years ago, I would occasionally go to an Italian chain restaurant for dinner near my house in South Carolina. I would get the same thing every time I went: bow tie pasta drenched in cream and butter and topped with tons of salmon lox, capers and freshly grated Romano cheese. Although it was kind of fantastic at the time, I can't imagine consuming those ingredients any more. Last night, I randomly recalled this dish and decided to whip up something similar, but decided to use sliced king oyster stems in place of the salmon and a bit of coconut cream to replicate the richness and creaminess of the sauce. This was a cinch to throw together in about 45 minutes, making it a perfect weeknight dinner. It is pretty, simple, smells amazing and tastes heavenly.

INGREDIENTS
2 cups bow tie pasta
2 TB Earth Balance, divided
4-5 shallots, minced (about one cup)
a few pinches of salt
4-5 cloves garlic, minced
1/3 cup white wine
2/3 cup vegetable broth
1 TB canned coconut milk (skim the cream off the top of the can)
1/3 cup fresh parsley, chopped and divided
1 TB fresh lemon zest, divided
4-5 king oyster mushroom stems, sliced and soaked in warm water for 30 minutes to an hour
1-2 TB capers
fresh cracked pepper

METHOD
Bring a medium-sized pot of water to a boil, then add some olive oil and salt and cook pasta according to package instructions.

While the pasta is cooking, make your sauce. Melt one tablespoon of Earth Balance in a skillet over medium heat, then add in the minced shallot and sprinkle with a couple pinches of salt, then stir to coat and saute for about 3 minutes. Add in the garlic and saute for about 2 minutes more. Increase the heat to high. After about a minute, pour in the wine white and allow to sizzle for about 30 seconds. Dial the heat back to medium, then add in the broth. Allow to simmer and reduce for a few minutes. Add in the coconut cream and stir to combine, then add in half of the fresh parsley and half of the lemon zest.

By this time, your pasta should be done. Using a slotted spoon or skimmer, drain and transfer the cooked pasta straight from the pot by spoonfuls into the sauce. Stir to combine. Let simmer under the lowest heat possible while you prepare your scallops.

In a separate skillet, melt the remaining tablespoon of Earth Balance over medium heat. Remove the mushrooms from the water (no need to dry them), then add them to the skillet and cover. Allow them soften for about 7 minutes. Remove the lid and allow the liquid to evaporate. As it does, the mushrooms will develop a slight caramelized color. Once that golden color is achieved on both sides, remove them from the heat. Add them to the skillet with the pasta and sauce, and toss to coat.



Transfer the pasta to serving bowls and sprinkle with the leftover fresh parsley, lemon zest and capers. Sprinkle with a little fresh cracked pepper and serve immediately.



32 comments:

  1. This sounds delicious. after I first went vegan my mom bought me just about every vegan good she could find, including canned vegan scallops. I like that more people are using mushrooms as a chewy seafood sub. I do love capers, though. They lend the perfect briney taste!

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    1. Thank you! Your mom sounds amazing, and I wonder what canned vegan scallops are made of?! I've never heard of these!

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    2. Mostly just vital wheat gluten! They sell them at the International Market where I live. I'd much rather use king oyster mushrooms!

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  2. Wow, that looks seriously amazing. I really wish I had a plate of this in front of me right now.

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  3. I think I need to find king mushrooms! I've never seen them before, but I have to try a GF version of this dish!!

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  4. this is so interesting! you come up with the most amazing things!

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  5. Yay! I love using king oyster mushrooms for anything, but they're so lovely as vegan "scallops"! Great quick recipe.

    adrienne at http://cracktheplates.com

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  6. bow tie pasta was my all time favorite pasta growing up. it made me feel fancy eating it. this pasta dish looks so delicious and i love the king oyster mushrooms and light cream sauce. so light and healthy...and fancy!

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  7. This looks decadent & delicious! While I've never had a seafood scallop, your oyster mushroom version has me intrigued!

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  8. this dish looks lovely, fresh and light - I'll try with GF pasta:)

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  9. i must confess that i typically throw the stems of any mushrooms into my freezer bag of chicken bones & scrapes, to be made into stock. it rarely ever occurs to me to actually consume the stems! this pasta dish makes me rethink that.

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  10. The way you put together these vegan recipes is so inspiring! This looks wonderful.

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  11. FANCY! Also, that's my favorite pasta shape.

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  12. Amazing! Where do you get your inspirations? Vegan Scallops with King Oyster Mushroom is a super idea!

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    1. Thanks gabrielle! I got the idea for the mushrooms from a Tal Ronnen cookbook, and this dish was sort of inspired from a dish I haven't had in years. I just love food and am always putting together combinations in my head.

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  13. Seriously, when is your book coming out? We need a book!!!

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    1. *blush* thanks Freya! Maybe someday! : )

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  14. Love this idea! So clever!!

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  15. I made this, and my dinner partner said that it was one the best things that he has ever eaten. I did, however, find that I had so much liquid in the mushrooms that I gave up on the browning step. I can't wait to make this again. oxoxo, from Vermont.

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    1. I am so glad to hear that, Jojo! Thanks so much for making it, and for your generous feedback! I have found that sometimes these mushrooms brown quickly while others tend to stay really soft -- perhaps this type of mushroom varies alot in texture? Again, I'm thrilled that you made it and liked it!! : )

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  16. um, yeah...I made this...I can only say that IT. IS. SO. DELICIOUS!!!!!!!!!!!!!!

    Your food is so sophisticated and yet approachable. LOVE LOVE LOVE it. My family thought they were actual scallops. HA!

    Thank you for the recipe! :)

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    1. Thanks Daphne, I'm so glad you liked it and it was a hit with your family! It is eerie how similar these scallops taste to the real thing, in look, taste and texture, isn't it?

      Thanks for your very generous feedback! : )

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  17. That looks pretty darn delicious! I've been meaning to try mushroom scallops for a while, thanks!

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  18. Erin, you have outdone yourself once again! I have yet to go wrong with any of your recipes. You seriously need your own cookbook or vegan culinary show! I am not even joking. The more I try your creations...the more I lean toward vegan quisine, and the more all other foods and recipes taste inferior beside your elegant innovations. Like your vegan scallops wrapped in bacon...I swear, you could serve any of these "scallop" dishes off to carnivorous friends and family- and they would never guess it was not the real thing. Once again, I erred and tried to make "vegan red velvet pancakes" for brunch for my family thias weekend. Yet another EPIC disaster. I was so updet, that I came back to your page to find a new recipe...drove 45 minutes to shop for ingredients, and had dinner ready at 8:45 pm. But I just has to redeem myself from the earlier disaster. Now...sitting here after my second helping and a glass of white wine...sheer bliss. Your food is poetry.

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    1. Thank you so much for another very nice comment, Leila! It's my *dream* to one day cook/blog for a living, so to hear that makes me very happy and gives me hope! I love that the recipes are working so well for you, and kudos to you as well for cooking them so artfully to you and your family's delight!

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  19. Good morning, I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-50-giveaway.html

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  20. Thank you for introducing using the idea of mushroom stems for scallops, it's honestly just brilliant. I had been using a small round cookie cutter to cut tofu into scallop shapes. I did a version wrapped in vegan bacon before I saw your recipe. Your recipe is way, way better! The mushrooms are much closer to scallops than tofu and I find that they also absorb more flavor. Anyhow, I just used some in place of scallops today and felt I needed to mosey over here to say thank you!

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    1. Glad you enjoyed! These scallops are a tip I learned from reading Tal Ronnen's cookbook, The Conscious Cook. (Which I realized I mentioned in another post, but not this one.) I love these too!

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  21. From the moment I found this site, I knew I had struck gold. And my name is Erin, and I live in SC too! Great looking recipe!

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