Vegan Scallops with Coastal Wild Herbs

by Edward Daniel
Vegan Scallops with foraged Coastal Wild Herbs; peppery Alexanders, earthy Marsh Samphire, lemony Rock Sapphire and crisp Sea Purslane.

Vegan Scallops with foraged Coastal Wild Herbs; peppery Alexanders, earthy Marsh Samphire, lemony Rock Sapphire and crisp Sea Purslane.

Make this:

  • When you’re feeling waspish about the coast and your gut’s calling for a return. Bring a little coast to the kitchen
  • When you’re creating an extravaganza dinner party and want something slightly shonky yet swanky too – understated elegance
  • When you’re having a Vegan Seafood home night and it’s time to bring out your best China

Foraging Coastal Wild Herbs are a super addition to the kitchen pantry and used as needed to spruce up dishes. Marsh Samphire is best used picked fresh, or freeze when bought to retain its glow.  Likewise, freeze Sea Purslane. Pick Alexanders towards the end of summer. Dehydrate Rock Sapphire. Keep both Alexanders and Rock Sapphire in sealed jar.

Vegan Scallops with foraged Coastal Wild Herbs; peppery Alexanders, earthy Marsh Samphire, lemony Rock Sapphire and crisp Sea Purslane.
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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
  • 150ml white wine
  • 300ml vegetable stock
  • 3tbs olive oil
  • ½tsp Alexanders (seeds)
  • ½tsp Rock Samphire (seeds)
  • 1tbs tapioca flour
  • Small bunch of Sea Purslane
  • Small bunch of Samphire
  • 1tbs seaweed (I use Egg Wrack, ground)

Instructions

  1. Cut the King Oyster Mushrooms in strips. Take each strip and then criss-cross with a knife only just beneath the surface. Pan fry the mushrooms until golden on both sides. Reserve liquid.
  2. Place the Mushrooms on a warm plate or alternatively in a pre-heated oven to keep warm.
  3. Add both the wine and vegetable stock and Alexanders and Rock Samphire to the reserved liquid. Cook under a medium heat and reduce the liquid.
  4. Add in the tapioca flour to thicken the sauce. Toss in the Sea Purslane for a couple of minutes. Switch off the heat and add the Samphire and seaweed.
  5. Serve with rice or potatoes.

 

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