Ingredients

Scallops

5 King Oyster Mushrooms
1/2 Sheet Nori
1 Shallot, chopped fine
1 tbs White Miso Paste
3 Sprigs Thyme
1 cup/240ml White Wine
2 cup/480ml Vegetable Stock
Juice of 1 Lemon

Rice Paper ‘Bacon’

5 sheets Rice Paper
2 tbs Maple
2 tbs Soy Sauce
1 tsp Miso Paste
2 tbs Vegetable Oil
2 tsp Smoked Paprika

Pea Puree

1/2 Shallot
2 cups/300g Frozen Peas
1/4 cup/60mlWhite Wine
1/4 cup/60ml Vegetable Stock
Pinch Salt & Pepper

Taste of Sea Foam

1 & 1/2 cup/360ml Soy Cream/Oat Cream
1/2 cup/120ml Scallop broth
1/4 tsp Xantham Gum

To serve

Peas
Cress

Method

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