Seared Vegan Scallops in lemon, garlic butter sauce

Seared Vegan Scallops in lemon, garlic butter sauce

Seared Vegan Scallops in lemon, garlic butter sauce



Cut the top and the bottom of the mushroom off (save for another recipe) and slice the mushroom stems about an inch thick. Optional: marinade the pieces in some veggie stock for 1 hour, then pat dry with a paper towel. Score the top and bottom of the scallops and season with sumac spice and a bit of olive oil.

Sumac has a strong lemony acidity, which is perfect for use if you do not have citrus. It also brings out the flavours, the same way adding salt does, so you should not need to add salt to this dish.

We're using the Amma's roasted garlic, lemon and thyme butter because it is already so flavourful.

Melt the Amma's butter in a pan on high heat. Add the scallops when very hot and brown the on both sides, careful not to burn. Continue to cook until they develop a deep golden brown crust, 1½ to 2 minutes per side.

Serving suggestion:

To add more fishy flavour, sprinkle with some seaweed at the end. Serve in the pan with slices of lemon and a sprinkle of chopped parsley or coriander. Eat as a pasta dish with linguini or spagetti, or with risotto or creamy polenta. They can also be enjoyed with mashed potatoes and veggies, in a salad, or as an appetiser on some crusty bread.

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  • Robyn Horwitz
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