King Oyster“Scallops”

KingOyster“Scallops”

With Honeydew Melon, Grapes & Caper Leaves

Plant Based / Dairy Free / Gluten Free / Nut Free

Serves 2 as a main, 4 as a starter

The perfect marriage of sweet and savoury, fresh and crisp, warm and cool. These contrasts, along with the beautiful, summer produce, create a combination of textures and flavours that is very unique, yet light and delicious. We have added some pumpkin seeds and crumbled cashew cheese, to complete this nutritious, divine recipe. Marvellous with a glass of a lovely chilled rosé wine.

Ingredients

4 large king oyster mushrooms

Half a large honeydew melon

A large bunch of green seedless grapes

4tbsp raw pumpkin seeds

3tbsp soy sauce

2tsp onion powder

1tsp smoked paprika

1tsp maple syrup

Salt & pepper to taste

A few sprays of olive oil

20 caper leaves

Juice of half a lemon

Some plant based cashew cheese (optional)

A few sprigs of fresh oregano (optional)

A few black sesame seeds (optional)

Method

Wipe the mushrooms clean, top and tail them, then slice the stems into thick slices. Score both sides of each “scallop” and place them in a bowl.

Discard the ends of the stems, but keep the caps and chop them finely. Place those in another bowl, along with the pumpkin seeds.

For the “scallops”, drizzle one tbsp of soy sauce on one of their sides and sprinkle them with 1tsp onion powder, 1/2tsp smoked paprika and a few sprays of olive oil. Turn them over and repeat. Gently massage with your fingers so that they are covered with the marinade nicely.

For the chopped caps and pumpkin seed mixture, drizzle the remaining tbsp of soy sauce and sprinkle them with 1tsp onion powder, 1/2tsp smoked paprika and 1tsp maple syrup. Mix well with a spoon and set aside.

Slice the melon to your liking and wash and pick the grapes. Place them both on a large platter.

Heat a large frying pan over medium/high heat and spray it with olive oil. Sauté the “scallops” until they are nicely browned on both sides.

Remove from the pan, spray a few more sprays of olive oil and add the chopped caps and pumpkin seed mixture. Sauté those stirring constantly till they are brown and crisp.

Spoon the “scallops” and crispy bits over the melon and grapes. Scatter the caper leaves all over and squeeze some fresh lemon juice over the whole dish.

Add some salt and pepper to taste.

Crumble the cheese, if using, sprinkle the oregano leaves and black sesame seeds and serve.

Enjoy!

Notes

This will make a beautiful light main for two, or a starter for four.

There are several wonderful plant based cheeses on the market, which are made with whole foods and are nutritious, as well as offering a tasty product.

The cheese we have used here is by a Bulgarian brand called Delishu and is amazing.

It contains 70% cashew nuts, coconut butter, vegan live cultures and Himalayan salt. It is a cross between french goat’s cheese and Greek feta. Wholesome, very healthy and so delicious.

It is one of our favourites.

Caper leaves are similar in taste to capers, but are more delicate. Wild capers are found in abundance in Santorini. The berries and leaves are picked and prepared by the locals and are considered a local delicacy, used in many dishes, as well as the famous Santorini salad.