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Galicia-Style Vegan Scallops

by Edward Daniel
written by Edward Daniel
Galicia-Style Vegan Scallops; Majestic King Oyster Mushrooms drenched in dry white wine flavoured with a piquant yet tantalising parsley sauce

Galicia-Style Vegan Scallops; Basted majestic fleshy King Oyster Mushrooms drenched in dry white wine flavoured with a piquant yet tantalising parsley sauce. A few choice ingredients is all that is required. Dip in bread for an enhanced sensual experience.

Make this:

  • When you’re riveted to distraction and guilty pleasures are whirling round your head. A bowl of Galicia-Style Vegan Scallops will only purge your desires
  • When a semblance of reality leaves you asunder and you think f**k it, I want a moment of solitary confinement and this is my dish
  • When you’re wanting to recapture regional Spanish cooking and you don’t want to travel beyond your kitchen, not just right this moment, anyway, no – but, soon
What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Galicia-Style Vegan Scallops; Majestic King Oyster Mushrooms drenched in dry white wine flavoured with a piquant yet tantalising parsley sauce
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 250g King Oyster Mushrooms
  • 4tbs olive oil
  • 150ml dry white wine
  • 250ml vegetable stock
  • 1 onion
  • 4 cloves of garlic
  • Few sprigs of parsley, chopped
  • 1tbs seaweed, dried (I use egg wrack but you could use nori/laver)

Instructions

  1. Cut the mushrooms into discs and sauté in a couple of tablespoons of oil until golden.
  2. Add the wine and stock and cook for 5 minutes. Set the reserved liquid to one side.
  3. Remove the scallops and set to one side in a hot plate or in the oven at a low temperature to keep warm.
  4. Saute the onion in oil in a separate pan until the onion starts to brown. Add the garlic for a couple of minutes and then the reserved liquid. Bring back to heat.
  5. Add the chopped parsley and cook for a further 2 minutes. Blend in a high-speed blender with the seaweed.
  6. Serve the vegan scallops with the parsley sauce with some bread and potatoes.

 

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