Scallops with parsnip puree

Supplies

(For 2 persons)

For the vegan scallops

• 4 king oyster mushrooms
• 300 milliliters of water
• 1 nori sheet
• 1 tablespoon miso paste
• 2 cloves of garlic
• 50 grams of vegetable butter
• 2 tablespoons capers

For the parsnip puree

• 2 parsnips
• 2 floury potatoes
• 1 knob of vegetable butter
• 100 ml Friendly Viking's milk
• Salt and pepper to taste
• To garnish: watercress and black pepper

Preparation method

1. Heat 300 ml of water in a pan. Tear the nori sheet and cut the garlic into slices. Add the nori, garlic and miso paste to the pan.
2. Cut thick slices from the stems of the king oyster mushrooms, these will become the vegan scallops. Cut the leftover mushrooms into slices and add them to the pan with water.
3. Let the pan of water sit on a low heat for 15 minutes. This way you get a tasty broth. Remove the pan from the heat and place all the vegan scallops in it. Let them soak for 20 minutes so that they absorb all the flavors of the stock.
4. In the meantime, you can continue with the parsnip puree. Peel the parsnips and potatoes and cut them into cubes. Boil the parsnips and potatoes for 20 to 30 minutes. Add the butter and plant-based milk and mash to a puree. Do you want an extra smooth puree? Then press the puree through a sieve.
5. Remove the scallops from the stock. Heat the butter in a pan and place the scallops in it. Fry the scallops until golden brown. Then turn them over and fry until golden brown on the other side. Add a dash of the stock and the capers to make a delicious gravy.
6. Divide the puree between two plates. Place the scallops on top. Garnish with some watercress or other green herbs of your choice.