Bacon wrapped scallops | Vegan | Gluten free
Hello my lovelies! Keeping it simple surely is an art of fine dining and I often enjoy smaller dishes as then you can allow your palette to enjoy more flavours.
If you've been around you recognise the vegan bacon from before, I love the flavour of them and wanted to make vegan bacon wrapped scallops as a smaller finer dining dish and it turned out wonderful.
Serves 4 people.
4-6 king oyster mushroom stems
2 tbsp olive oil
What you need for vegan bacon:
4 rice paper
2 tbsp oil
2 tbsp nutritional yeast
2 tbsp water
1/2 tbsp garlic powder
1 tbsp maple syrup
1/2 tbsp umami spice
3 tbsp soy sauce
1/2 tbsp smoked paprika (you can use 1/2 tsp liquid smoke instead)
1 tsp paprika powder
A pinch of black pepper
What you need for the sauce:
Finely chopped mushroom caps
1 tsp butter
2 minced garlic cloves
2 1/2 dl (1 cup) vegetable stock
1 dl (0.4 cup)coconut cream
A pinch smoked paprika
Salt to taste
What you need for roux:
2 tbsp water
2 tbsp cornflour
Begin with preheating the oven to 200℃ or (390℉)
Begin with slicing the stems of the mushrooms and soaked them in water for
20 minutes. Take them out and drain them for a few minutes. Finely dice the caps while you're at it.
While they are soaking we will make our vegan bacon, add the ingredients for the marinade in a bowl and whisk until combined. Transfer some of the marinade onto a plate, take one of the rice papers and coat both sides with the marinade then add one more and stick it onto the coated rice paper and coat the one side that isn't coated yet.
Transfer the rice paper onto a baking sheet and using a scissor cut the rice paper into strips. Rinse and repeat until you've used up all the rice paper, set aside for now.
In a pan add olive oil and bring up to medium heat add the stems and fry them until they turn golden and set them aside.
Wrap the stems with the bacon (could be that you might need to use toothpicks to keep them sturdy) and place them on a baking tray covered with a baking sheet. Pop into the middle of the oven for 10-15 minutes.
While they are roasting in the oven we will move onto our sauce.
In a pan add butter and bring to medium high heat, add the diced mushrooms and minced garlic fry off until they get some colour. Pour in the coconut cream, vegetable broth and smoked paprika and cook for a couple of minutes. In a jar mix water and flour, pour it into the sauce and add salt to taste.
Serve on a plate with a dash of sauce and the scallop on top.