Pan Fried Marinated Vegan Scallops

by Edward Daniel
Pan Fried Marinated Vegan Scallops sweated in sesame, mirin, maple and lavender-like Sichuan pepper polished with citrusy lemon and nori. 

Pan Fried Marinated Vegan Scallops sweated in sesame, mirin, maple and a pinch of lavender-like Sichuan pepper polished with citrusy lemon and sea salty nori.

Make this:

  • When you’re looking for a light main to complement a handful of rice grains or salad
  • When you’re wanting a quick and dirty dish after a busy day at work
  • When you’re needing a starter that wets your appetite and gets those saliva juices started
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

Pan Fried Marinated Vegan Scallops sweated in sesame, mirin, maple and lavender-like Sichuan pepper polished with citrusy lemon and nori. 
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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
  • For marinade
  • 2tbs rice mirin
  • 1tbs sesame seed oil
  • 1tbs maple syrup
  • 1 lemon, juice
  • 1tbs nori/laver, dried and grounded
  • Pinch of salt
  • Pinch of Sichuan pepper
  • Oil for frying

Instructions

  1. Cut the King Oyster Mushrooms in strips. Take each strip and then criss-cross with a knife only just beneath the surface.
  2. Make the marinade by combining together the marinading ingredients. Place in a mixing bowl.  Combine well.
  3. Coat the mushrooms in the marinade and set to one side in a baking dish. Leave for a couple of hours. Reserve the marinade.
  4. When ready to serve, pan fry the mushrooms in oil.
  5. Serve the mushrooms with the marinade with noodles or rice.

 

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