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Mock scallops with chestnut cream
Difficulty: Medium
Preparation time10 minutes
Cooking time60 minutes
Try this vegan scallops recipe with chestnut cream.
Ingredients
- 200g of eryngii stems (or king oyster mushrooms)
- 1kg of vacuum-packed chestnuts
- 1.5L of plant-based milk of your choice
- 30cl of plant-based cream of your choice
- 2 tbsp olive oil
- Salt and pepper
- Thyme
Recipe
- Place the chestnuts in a saucepan with 1.2L of plant-based milk and 20cl of cream.
- Cook uncovered on low heat for 1 hour.
- Pour the mixture into a blender and add the remaining plant-based milk and cream. Blend until you achieve a smooth and creamy soup.
- Season with salt and pepper.
- Slice the eryngii stems into 3-4cm thick pieces crosswise.
- In a skillet, sauté the eryngii stems in olive oil with a bit of thyme until golden brown.
- To serve, pour the chestnut soup into a bowl and top with 4 pieces of eryngii.
- Enjoy your meal!
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