Easy Vegan Skallops

[Guest guest]

I came up with this idea for vegan sea scallops when I was slicing & dicing

some mushrooms for a stirfry. King oyster (not regular oyster) mushrooms

can be found in an oriental market. That's where I bought mine anyway.

Here's what they look like

http://www.mushroomadventures.com/graphics/commercial-oyster2.jpg They're

about 1 to 1-1/2 inches wide at the thickest part of the stem. The spices

are to taste. I like this because it's a hell of a lot cheaper than cans of

Worthington vegetarian skallops. I got the idea for the seasonings from the

package directions on a box of Veat vegetarian salmon fillets.

 

VEGAN SEA SCALLOPS

serves 4

 

4 king oyster mushrooms (one for each person)

vegan butter/margarine

lemon juice

crushed dried rosemary (a little goes a long ways)

garlic powder, juice or crushed cloves

 

Cut mushrooms width-wise into 1/2 inch slices (about the size of a regular

bay scallop). Saute skallops & garlic (if using fresh crushed cloves) in

pan sprayed withc ooking spray until cooked, but still has somewhat of a

" chewy " texture. As the skallops are sauteeing, sprinkle with lemon juice,

rosemary (and garlic if using powder or juice). Serve as you would regular

bay scallops, with a small dish of melted (vegan) butter on the side for

dipping.

 

Megan Milligan

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