Pan Fried Vegan Scallops are one of those lush simple recipes to put together. I use King Oyster Mushrooms as the substitute for this lovely shellfish and nori/laver seaweed which gives it an umami flavour. A touch of Sichuan pepper adds a little depth. I just love this dish because all that needed is marinating the mushrooms first and when ready, pan frying. Looks divine when dished up.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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