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

Tag me @ethivegan when you’ve made this dish and will share it.

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

 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.