Vegan Scallops with Pea Puree and Watercress

  • Servings: 4


for the pea puree:
1 tsp vegan butter
1 tsp olive oil
1 small shallot, minced
2 garlic cloves, minced
1 TB dry white wine
1 cup frozen peas
1/3 cup broth
for the cream sauce:
1/2 cup raw cashews, soaked in cold water overnight and drained
1/4 cup cold water
1 TB full-fat coconut milk (skim the top portion off the top of the can)
1/2 tsp coconut vinegar
for the king oyster stems:
1 TB vegan butter
1/3 cup water
2-3 large king oyster mushroom stems, sliced into scallop-sized pieces, then soaked in warm water for 30 minutes to one hour
to garnish:
dill sprigs
extra whole peas
watercress leaves