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.
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.