Scallops with Creamy Mushroom-Leek Sauce Recipe
By Veegs
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
Ingredients
4 large, thick-stemmed king trumpet mushrooms
2 tablespoons vegan butter (soy-free if necessary)
Salt and black pepper to taste
1 large leek, thinly sliced (white and light green parts) and thoroughly rinsed
1 garlic clove, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon brown rice flour (or other gluten-free flour)
½ cup vegan white wine
½ cup unsweetened nondairy milk (nut-free and/or soy-free if necessary)
Salt and black pepper to taste
Instructions
1Rinse the mushrooms and pat them dry. Trim the caps off the mushrooms, then dice the caps into small pieces and set aside. Slice the stems into ¾- to 1-inch “scallops.”
2Melt 1 tablespoon of the butter in a large frying pan over medium heat.
3Season the scallops with salt and pepper and place them in the pan, flat side down. Cook for 2 to 3 minutes, until slightly crispy and golden on the bottom, then flip them.
4Cook for 2 to 3 minutes on the other side, until crispy and golden, then transfer them to a plate.
5Melt the remaining butter in the pan.
6Add the leeks and the chopped mushroom caps and cook for about 3 minutes, until the leeks are soft.
7Add the garlic and thyme and cook for another minute.
8Add the flour and cook, stirring constantly, until the flour is fully incorporated.
9Add the wine and cook, stirring occasionally, until the liquid has reduced by half, about 3 minutes.
10Add the milk and cook, stirring frequently, until thick and creamy, about 4 minutes. Add salt and pepper.
11Return the scallops to the pan and spoon the sauce over them. Heat them for a minute or two before serving. These are best eaten as soon as they are prepared.
12King trumpet mushrooms can be found in natural food stores such as Whole Foods and some Asian markets. You want to choose the longest, thickest-stemmed mushrooms you can find.
