Calling all pasta lovers!! I am back with another kick ass pasta my friends and this one is going to be a WINNER on your holiday table. Traditionally seafood is had on Christmas Eve, at least for my Italian friends. I have been invited to soirees where stacks of shrimp and crab abound and bowls of mussels and plates of baccala are everywhere. That was NOT the case in my household. I come from a lower middle-class Irish family who went to church and celebrated my older brother’s birthday with boxed cake and a meal I can’t remember. Times have changed dramatically in all the ways.
Scallops used to be a favourite of mine. I loved all seafood if I am honest but scallops were something rather special. The restaurants I worked in always came up with elegant sauces to accompany them. Served as an app or a main the masses seemed to adore them also. The mister and I were in New York City a few years back and went to a vegan restaurant called Blossom. This was my first experience with fine dining vegan food. Our experience was epic but one dish for me truly stood out and that was the “scallops”. It was the first time taste buds were tricked. I could have sworn I was actually eating the real deal. I wasn’t obviously but the way that the chefs manipulated the king oyster mushrooms just plain blew my mind.
Let’s blow yours!
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