Vegetarian Scallops in leek cream sauce
This King Oyster Mushroom dish will blow your mind!
Vegetarian scallops with a leek cream sauce
Time: 30 mins | Difficulty: 2/5 | Recommendation: Weeknight dinner
I’m not a fan of fish or seafood, so when I find a seafood recipe that I can make vegetarian, I jump at the opportunity. My mom used to make this recipe all the time with normal scallops, and I would just sneak tastes of the sauce because it was SO GOOD. I fell in love with leeks at a young age because of this sauce. These “scallops” are actually king oyster mushroom slices—they have that soft, slightly rubbery texture you get from scallops, and also soak up tons of butter and sauce. They’re a great substitute, but they’re also perfect as their own ingredient!
Ingredients:
1 king oyster mushroom
One (big) leek
Heavy cream
Turmeric
Butter
Method:
Slice off the ends of the mushroom, then slice into 1/2 inch thick rounds. Score both sides with the back of your knife.
Put a lot of butter and a touch of olive oil (prevents burning) in a pan and heat it up. When the butter is melted and bubbly, place the mushroom slices in the pan. Add salt and pepper, then flip them when the pan-side is golden brown. Flip again when the second side is golden-brown. Set them aside.
Chop up the leek and wash it well. In the same pan, put in a lot of butter, and the leeks. Stir it all around and coat the leeks in the butter.
When the leeks have softened (about 5 minutes), add in salt, pepper, cumin, and a lot of turmeric. Stir it well.
Then pour in the heavy cream, enough so the ratio is more liquid to leeks. Stir it all around and bring the sauce to a simmer. When the leeks are melt-in-your mouth texture, turn off the heat.
Spoon the sauce over the mushroom scallops and enjoy!