CREAMY VEGAN SCALLOP SPAGHETTI

Creamy and spicy Vegan Scallops Spaghetti
Here ,King Oyster Mushrooms or Eryngii were used to substitute for the Scallops and soya milk was used to make the cream sauce with chilies and garlic.
The Eryngii were such a perfect replacement that we never missed the scallops.
The spaghetti was super greens enriched with kale, spinach , broccoli and zucchini.
This healthy and delicious vegetarian vegan meal is a sure Must Try recipe.

Creamy Vegan Scallop Spaghetti

Ingredients for Mushroom scallops

• 2 king oyster mushrooms or Eryngii 

• 1tsp lemon juice 

• 1sheet Nori ( shredded or cut fine )

• ½ tsp chilli flakes

• 1tbsp olive oil

• ½ tsp garlic powder

• Salt to taste

• ¼ tsp black Pepper powder

• Dash of Mirin or little white wine

INSTRUCTIONS:

Marinade

• Cut the caps of the mushroom 

• Chop up one cap of  mushroom finely  for the sauce and save another cap for some other recipe 

• Cut mushroom stems into  2 cms thick slices.

• With a sharp knife gently make a Chequered pattern on both sides of the mushroom stem slices ( don’t press too hard as mushroom is soft)

• Take a bowl and add all the ingredients mentioned above 

• Stir to combine well

• Add the mushroom scallops to the bowl and make sure they are coated well with the marinade.

• Leave the mushroom scallops to marinate for atleast 30 mins

Cooking the mushroom scallops

• Warm 1-2 tbsp oil in a frying  pan 

• Add the scallops to the pan gently

• Sear the scallops on both sides until they begin to turn golden and crisp up a little.

• Don’t overcook the mushrooms 

• Remove the scallops and keep warm to use over the spaghetti later.

• Reserve the marinade ( if any ) for the sauce

Pasta

• Cook the spaghetti (100-150 gms) according to the packet instructions ( around 9-10 mins in salted boiling water)

• Reserve some pasta water to use in the sauce later 

• Drain pasta and keep aside

Ingredients for the sauce 

• 1mushroom cap chopped finely

• 2garlic cloves grated

• 1tbsp chopped onion

• 1tbsp dairy-free butter

• 1/2tsp chili flakes

• 100 ml soya cream

• ¼ tsp lemon juice 

• Salt/ black pepper  to taste 

• 1 tbsp Chopped coriander 

• 1tbsp olive oil

• ½  nori sheet ( shredded finely)

• 1tsp all-purpose flour 

Instructions 

• Heat the pan

• Add oil and butter 

• Add the onion and garlic. Fry for 1-2 mins 

• Add the finely chopped mushroom cap sauté for 1-2 mins 

• Add any left over marinade

• Add chilli flakes, nori and fry for 1-2 mins 

• Add little coriander, salt and pepper 

• Now add 1 tsp all purpose flour and fry for 1-2 mins 

• Add soya cream 

• Add reserved pasta water to get desired consistency 

• Add lemon juice 

• Simmer the sauce for 3-4 mins

• Taste sauce and adjust seasoning 

• Toss and  fold  cooked pasta in the sauce

• That’s it.. your creamy delicious vegan spaghetti is ready 

Serve 

• Serve pasta in a bowl , top with scallops and garnish with coriander 

• I’ve served this dish with blanched asparagus and garden salad 

Note 

This is a vegan dish. Non vegans can substitute soya cream and butter with regular cream and regular butter.