Vegan “Scallops” With Tomato Basil Pasta
DATE: September 21, 2022
- Serves: 4
Featured product
Cini in a Bottle
Poricni Sea Salt
Fish You Were Here
Fish Lover Spice
- 6 king oyster mushrooms washed and thick stems cut into 1" slices
- 1 tbsp Healthy OnYou® Fish You Were Here Fish Lovers Spice Blend
- 3 tbsp vegan butter or olive oil, separated
- 8 oz. cooked gluten-free or regular spaghetti pasta (about 4 cups)
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fire-roasted corn, (freshly grilled or frozen, ok)
- ¼ cup pitted green olives, halved
- ¼ cup dry white wine
- ¼ cup vegetable or mushroom broth
- ¼ cup shaved parmesan cheese
- Fresh basil leaves
- sea salt and pepper
Directions
MAKE THE VEGAN "SCALLOPS"
- With a sharp knife, score the tops and bottoms of the "scallops" with a crisscross pattern. This will help them absorb more flavor.
- Season each "scollop," front and back with the Fish You Were Here seasoning and sea salt.
- Heat a large skillet over medium-high heat. When hot, add 2 tbsps of the vegan butter or olive oil. When the oil shimmers, add the "scallops," one by one, and pan sear for 5-6 minutes per side.
- Remove from pan and set aside.
MAKE THE PASTA
- Heat a large cast iron or large saucepan over medium heat, add the remaining tablespoon of olive oil or vegan butter. When hot, add the garlic and stir well for one minute.
- add the wine and stir in with the garlic allowing the alcohol to burn off for 2 minutes.
- Add the stock, tomatoes, corn and olives. Stir well and cook for additional 2 minutes. Taste and season with sea salt and pepper.
- Stir in ½ the pre-cooked pasta and combine well before adding the rest. Stir well making sure the pasta is heated through.
- Add the "scallops" back in and toss well. Sprinkle with the shaved parmesan cheese and garnish with the fresh basil leaves.
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