• Denai Moore

Vegan Scallop & Rundown Risotto




Ingredients

2 King Oyster Mushrooms

1 Tablespoon Olive Oil

1 Tablespoon Butter


Marinade:

2 tablespoons of apple cider vinegar

2 teaspoons of nori flakes

1 tablespoon soya sauce

150g Risotto Rice

1/2 a Red Bell Pepper Diced

One Small Onion Diced

Two Teaspoon Fresh Chopped Thyme

1/2 A de-seeded Scotch Bonnet finely chopped

1 teaspoon Allspice

1 Tablespoon Olive Oil

500ml Hot Vegetable Stock (vegetable stock cube dissolved in 500ml boiling water)

80ml White Wine

30g Creamed Coconut

Freshly Chopped Parsley

Juice of 1/2 Lemon


Mix all the ingredients for the marinade into a bowl. Prepare ‘Scallops’ by cutting the top & bottom off each King Oyster Mushroom, then cutting 3-4 Scallops from each stem. Trimming if needed. Score a hatched pattern on each scallop, being careful not to cut all the way through. Place in the marinade and mixed to coat, allow to marinade for at least 20 minutes.


Dissolve stock cube & creamed coconut in boiling water, place in a saucepan and set aside. I’ve found using a fork helps to dissolve the creamed coconut. In a deep drying pan heat the olive oil on a medium heat, sauté red bell pepper & onion with a pinch of salt until for 3-4 minutes till they are soften. Add the allspice, scotch bonnet, thyme and garlic. Continue to fry till fragrant. Add the rice and allow to toast for a minutes. Deglaze the pan with the white wine, stirring as it evaporates. Turn down to low-medium heat. Add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding stock a ladle at a time, stirring allowing each ladleful to be absorbed before adding the next. Repeat until there’s no more stock left. This process should take 15-20 minutes, when the rice is tender and still has a bit of bite, take off the heat, season with salt and pepper. Finish with lemon juice and parsley.


In a separate pan, heat a tablespoon of olive oil and a tablespoon of vegan butter. On a medium heat, fry the ‘scallop’ until caramelised on each side for 3-4 minutes, seasoning with touch of salt and pepper. In two bowls add the risotto at the bottom, then top with the Scallops!

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