Polly Pocketsy

Vegan Scallops 

Brush any dirt off of the mushrooms then remove the stems and heads and slice the rest into scallop size pieces 

Score the top of the mushrooms across and diagonally then place them into a bowl 

To a jug add 250 ml good quality vegetable broth some Tamari sauce miso paste and dashi powder and stir together then pour over the mushrooms cover and put in the fridge minimum 1 hour (  the longer you leave it the stronger the flavor will be but 1 hour is fine )

Heat a pan to medium high with some olive oil then sear the mushrooms on both side until golden and remove them from the pan at this stage season to taste  with salt and pepper 

In the same pan add vegan butter and minced garlic cloves and fry until fragrant then stir in the lemon juice 

Drizzle the lemon garlic butter over the vegan scallops and top with fresh parsley 