Comments on: Vegan Scallops With Pea Puree in Pasta

By: erinwyso

erinwyso — Thu, 14 Dec 2017 20:12:52 +0000

In reply to Alex. Thanks Alex. Scoring is completely optional here, and it's mainly for visual effect, but does add a little extra texture and caramelization.

By: Alex

Alex — Thu, 14 Dec 2017 19:14:43 +0000

These are beautiful, but I don’t love the look of the scoring (takes away from the authenticity, to my eye). Is it intended to help with browning the edges, or getting the inside of the stem to cook more evenly? Would the dish suffer if you omitted it?

By: erinwyso

erinwyso — Thu, 13 Apr 2017 05:01:29 +0000

In reply to Nikki.

Nikki, I used king oyster mushrooms here, which are likely the same as trumpet mushrooms, so they should work here … enjoy! https://en.wikipedia.org/wiki/Pleurotus_eryngii

By: Nikki

Nikki — Thu, 13 Apr 2017 02:28:10 +0000

I’m having a hard time finding oysters mushrooms, is there another kind that would work? I have seen trumpets mushrooms at the local market and the stems look pretty big and thick.

By: erinwyso

erinwyso — Thu, 16 Apr 2015 15:28:01 +0000

In reply to Anonymous. So happy you liked, Shelly!

By: Anonymous

Anonymous — Thu, 16 Apr 2015 07:34:33 +0000

These are AMAZING! I just made the scallops tonight and am floored at how similar the texture is to real scallops. Thanks for inspiring my plant-based kitchen experiments! :o)Shelly

By: Createdseams

Createdseams — Fri, 27 Jun 2014 20:47:01 +0000

That looks absolutely amazing I must make

By: Sal

Sal — Fri, 23 May 2014 15:56:55 +0000

These look great, so pretty!

By: erinwyso

erinwyso — Fri, 23 May 2014 15:18:21 +0000

In reply to Sal. Thank you, Sal!

By: sarah@thesweetlife

sarah@thesweetlife — Thu, 22 May 2014 23:54:01 +0000

This was the recipe that got me to your blog in the first place – I was (and still am) in total awe of these vegan scallops.