Vegan Scallops with Brown Butter and Herb

Scallop Marinade:

One sheet of Nori

3" pieces of Kelp (Dashima)

3 cups veggie broth (I use a mushroom soup base)

Scallops:

3-4 Stems from King oyster mushrooms

1/2 Bunch of Sage

1/2 Bunch of Thyme

3 Tbsp. Vegan Butter (I recommend Myokos because it browns, and doesn't have palm oil)

Pinch of Salt and Pepper

1. Make marinade, in a medium bowl pour 3 cups of boiling veggie broth and add nori and kelp.

2. Cut the caps off all the mushrooms. Set caps aside or chop and add to mushroom risotto, a great accompaniment to the scallops.

3. Cut each mushroom stem into one inch medallions. Depending on how long your stems are you might get about 4 per stem. Then score each medallion similar to a harlequin grid.

4. Add medallions to the veggie broth in bowl, cover and marinate for an hour.

5. Remove stems (scallops) from broth and pat dry with kitchen paper or towel.

6. In a cast iron skillet on medium heat, melt vegan butter.

7. Add each scallop to the pan without crowding. You might need to do batches.

8. Place some herbs directly on scallops, tilt the pan, then with a large spoon scoop up any butter that is pooling and pour over herbs and scallops to infuse herb flavor into the scallops. This should take about 3-5 min.

9. With tongs check bottom of scallops for browning and flip over when golden, and repeat as above.

10. Once scallops are ready remove from pan, season with salt and pepper and serve.

* They can be served on a bed of cooked spinach with mushroom risotto or with a pea puree, mashed potatoes and grilled veggies.

* You can garnish with additional fried sage made in the pan while the brown butter is still hot.

* Micro greens are another tasty garnish.