My vegan take on a classic Italian seafood pasta dish.
- FOR THE LIVESTOCK BROTH:
- 1 piece Kombu
- FOR THE VEGAN SCALLOPS:
- 1 piece nori
- 200 grams King oyster mushrooms
- 2 tablespoons Light soy sauce
- ½ Lemon, cut into wedges
- FOR THE SEAFOOD PASTA:
- 1 tbsp Olive oil
- 1 clove Garlic, grated
- 1 Chilli, finely chopped
- 1 tbsp Capers, coarsely chopped
- 2 tablespoons chopped tomatoes
- 150 grams Cherry tomatoes, halved
- 200 grams Pasta
- ½ cups fresh parsley
- Sea salt, to taste
- White pepper, to taste
For the kelp broth, in a saucepan, bring water to a boil (500-700ml will do), salt and kombu. As soon as the water begins to boil, turn off the heat and let it cool completely.
For the “scallops” from the van, in a food processor, grind the nori leaf into a powder.
Cut the stems of the oyster mushrooms into slices 1 cm thick. Score each slice on one side only with 2-4 parallel cuts each way. Place the “scallops” in a dish with sides deep enough to accommodate the marinade, then add the soy sauce, 1/2 cup kelp broth, lemon wedges, sea salt and ground nori. Leave to marinate for at least 30 minutes (ideally overnight).
In a large frying pan, heat the olive oil then add the garlic (grated), the finely chopped chilli and the coarsely chopped capers, and cook for 1 to 2 minutes. Add crushed tomatoes and halves of fresh cherry tomatoes. Season with salt and white pepper.
Boil the pasta in salted water for half the cooking time indicated on the package. Drain the half-cooked pasta and transfer it to the pan – this will complete the cooking process for the last half. Using the same cooking technique as for a risotto, add the kelp broth little by little and wait until all the liquid is absorbed before adding more.
Remove the mushrooms and lemon wedges from the marinade. Squeeze the lemon juice into the marinade liquid and add it to the pasta pan. Pan-fry the mushrooms in a little vegetable oil, starting with the ridged side.
Serve pasta topped with fresh parsley, nori powder and vegan seared scallops.