Oyster Mushroom Scallops with Sugar Snaps & Asparagus Velouté

Made with love…

This gorgeous velouté isn’t just for Valentine’s day, impress your loved one any time of the year with this colourful dish.

Details

Servings

4 servings

Dietary

Plant Based / Gluten Free

Prep time

30 minutes

Cooking time

10 minutes

Ingredients

  • 200g Asparagus

  • 100g Sugar Snap Peas

  • 2 Oyster Mushrooms

  • 1 tbsp Olive Oil

  • 1 Garlic Clove

  • 1 Stem of Fresh Rosemary

  • Chervil and Pomegranate seeds to garnish

  • For the sauce
  • Leftover Asparagus Stalks

  • 1 Shallot

  • 1 tbsp Olive Oil

  • 1 Vegetable Stock Cube

  • 100ml Water

  • 50ml Soya Cream

Directions

  • Cut the mushrooms into 1 ½ inches thick slices and sauté with the olive oil, crushed garlic and rosemary until both sides are golden in colour. Remove the garlic and the rosemary.
  • Cut the asparagus tips and set aside the stalks. Add the asparagus and sugar snap peas to the scallops and sauté for 1 minute. Season with salt and pepper, remove from heat and set aside.
  • In a saucepan add the olive oil and shallots, finely chopped. Cook for half a minute and add the asparagus stalks, cut into small pieces. Stir for half a minute and add the water and
    the stock cube.
  • Cook for 10 minutes, add the cream, blend and sieve. If too runny cook for a further few minutes and the sauce will naturally thicken.
  • Serve the scallops with the sauce, asparagus tips, sugar snaps pomegranate seeds and chervil.
  • Finish with a drizzle of olive oil and black pepper.
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