- Welcome to Veganize It!
We're making vegan scallops.
And what's really cool about these
is we're actually using king oyster mushrooms.
So, we just are gonna use this bottom portion
and cut 'em into one-inch pieces.
To help the marinade infuse,
we're actually gonna cut a crosshatch pattern
on both sides of the mushrooms,
but it'll also make it look even more like scallops.
(dreamy music)
- Let's compare.
King oyster mushrooms are often used
in Japanese, Korean and Chinese dishes.
And they're considered a delicacy.
Which means, they aren't cheap.
Six king oyster mushrooms cost about $15.
But if you think about it,
traditional scallops are a premium dish.
And so it costs a little more to make regular scallops, too.
One pound of sea scallops, the bigger ones,
can cost $12 to $18.
So the price is roughly the same.
- Okay, so our next step is to make a marinade
for our vegan scallops.
We're gonna use vegetable broth,
a little bit of white wine,
some seaweed, either dulse or kombu,
which, we're using kombu here.
Some miso, just white miso, pretty mild.
A little bit of maple syrup.
Soy sauce, or tamari to keep this gluten free.
And then a little bit of vegan Worcester.
And we're just gonna stir this together
and heat it up until the miso dissolves.
And as soon as the miso dissolves,
we're gonna add in our mushrooms.
Make sure they get coated on both sides.
So we're gonna turn the heat down just a little bit
and then we're gonna let these simmer for about 30 minutes.
(dreamy music)
We're making the scallops seem fishy
without being fishy using seaweed and umami.
And we're also using vegan Worcester.
But make sure you look for a vegan version,
because traditional Worcester has anchovies in it.
Okay, so our scallops have cooked for 30 minutes.
And we're just gonna let these rest.
And while we let these rest,
we're gonna cook a little baby bok choy up
to serve as a side with our scallops.
These are really cute, little tiny ones,
and so we're actually gonna cook them whole.
So a little oil into the pan,
And immediately put these right in
(bok choy sizzles)
A little bit of garlic.
A little bit of fresh chopped ginger.
This is smelling amazing.
And then just a pinch of salt.
Do a quick stir fry.
And it's really better to add your garlic and ginger
at the same time you add your bok choy,
'cause if you add 'em down at the bottom,
they could burn pretty quickly.
But these really just need a quick sautee.
(rhythmic music)
- Scallops, like other mollusks,
actually help filter oceans
by absorbing excess nutrients in the water.
Not only do oyster mushrooms make a super amazing
vegan swap for scallops, but they can help
the environment, too.
Mushrooms actually have the potential
to help clean up the environment.
The technique is called mycoremediation,
which is the process by which mushrooms help clean up waste.
Their enzymes can actually break down pollutants.
And here's a cool fact for you.
After wildfires damaged the land
in California in Sonoma County,
they planted oyster mushrooms
to help prevent ash runoff from getting into the waterways.
- Our scallops have been marinating for about an hour
and that's enough time for them to just
soak up all that delicious marinade
and also get a little bit softer and tender,
so that when we sear them off,
we just need to get a crisp.
Before we put these in the pan,
we want to make sure that they're really, really dry.
Pick each one up and then just kinda tilt it
and put it on some paper towels.
Okay, so let's just get these extra dry.
So our last step is just to sear these off
in a hot skillet.
We're gonna use a little bit of sesame oil.
Just gives it a little bit of nuttiness.
So let's put our scallops into a hot pan.
Can hear that sizzle.
We also want just a little pinch of salt.
Oh! Look at that!
They look gorgeous.
(slow electronic music)
Our vegan scallops deliver five more grams
of fiber than regular scallops.
You'll also save around 70 calories.
And while you might be worried
you're not getting any protein,
our mushroom version still delivers seven grams
of plant-based protein.
Our scallops are done, our bok choy is done.
And what's really great is that our marinade
actually can double as a sauce.
Perfect!
All right.
(camera shutter closes)
Wait 'til you see this bad boy.
Special thanks to our vegan expert.
And thanks for joining us.
See you again on Veganize It!