Linguine Scallopine

This vegan Linguine Scallopine caters to an old love of mine! This meat-free pasta dish is beautiful as much as it is tasty.

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!

Linguine Scallopine

Teri-Ann Carty

This vegan Linguine Scallopine caters to an old love of mine! This meat-free pasta dish is beautiful as much as it is tasty.

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Prep Time 15

Cook Time 20

Course Dinner, Lunch, Main Course

Servings 4

Equipment

dutch oven or large pot
stove

Ingredients

4 tbsp olives oil
pinch of chili flakes
½ onion (small dice)
2 cloves garlic (minced)
4 king oyster mushrooms
4 cremini mushrooms (sliced)
splash mirin
4 tbsp lemon juice
1 tbsp caper brine
3 tbsp capers
1 tbsp dulse
4 tbsp vegan butter
1 bunch dill rough chop
4 radicchio leaves rough chop
handful baby spinach
sea salt
cracked pepper

Instructions

Bring a large pot of water to a boil. Salt liberally. Cook linguine until al dente. Reserve 1/2 cup pasta water before draining.
While pasta is cooking, prepare scallops. Slice the cap and the bottom off the king oyster and put aside for another recipe. Cut 1 inch scallops and score both sides.
Heat 2 tbsp olive oil in a large cast iron pan. Sear both sides of scallops until brown. Season with salt and set aside.
Add 2 more tbsp olive oil to pan. Add chili flakes and onion. Sauté until onion is translucent. Add garlic and sliced cremini mushrooms. Leave mushrooms to cook for 1 minute before moving. Once cremini are soft add mirin, lemon juice and caper brine to deglaze the pan. Add in dulse, capers and butter. Add scallop back to pan and gently toss into the sauce. Add in dill, radicchio and spinach before adding in the pasta. Toss everything together until well combined. Season with sea salt black pepper.

Notes

King Oyster Mushrooms-These are your scallops! Sliced into 1 inch pieces th4en scored on top. No other mushroom will do.

Dulse- it’s a flaky seaweed that can be found in health food stores right next to all the other seaweeds. It has a fishy ocean taste and is super good for you!!

Capers-I use the little guys in brine. I use the brine and the berries in this recipe to give it tang and acidity.

Mirin- Chinese rice wine. I used the cooking variety with no alcohol. It gives that boozy rich flavour to the dish.

Keyword dairy free, gluten free, king oyster mushrooms, meat alternative, pasta, plant based, vegan

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