Bacon Wrapped Scallops


This recipe definitely falls under my "Anything you can eat I can make Vegan" category!

Ingredients:

Rice Paper Bacon, recipe below

Oyster Mushroom Scallops, recipe below

1/2-1 tablespoon of Chili Garlic Sauce

1/4 cup of butter

Toothpicks

Directions:

Prepare your scallop marinade, info below, and let soak for at least 1 hour

While scallops are marinating prepare your bacon marinade, recipe below

Preheat oven to 400

Once bacon is placed onto baking sheet, place into preheated oven for 2 minutes

Remove and allow bacon to cool for 1-2 minutes

Remove mushrooms from marinade

Carefully take your partially cooked bacon and wrap it tightly around your mushrooms

Secure with toothpick

Place onto second cookie sheet

Repeat process, starting with partially cooking your bacon, until all your mushrooms are wrapped in rice paper bacon

Place wrapped mushrooms into preheated oven and bake for roughly 12-15 minutes, until starting to crisp

Carefully flip halfway through

In a small frying pan melt your butter and add in your chili garlic sauce

Cook down for 2-3 minutes, remove from heat

Plate your 'Bacon Wrapped Scallops,' carefully remove toothpick and drizzle with butter chili sauce

Oyster Mushrooms 'Scallops'

2 tbl soy sauce

1 tbl brown sugar

1 tbl of vegetable oil

1 garlic cloves, minced

1 cup of vegetable broth

4 large King Oyster Mushrooms

Directions:

Cut your mushrooms stems into 1- 1 1/2 inch thick pieces

Soak in hot water for roughly 15 minutes

Whisk together remaining ingredients into large bowl

Drain your mushrooms and place into marinade

Allow to marinate for at least 1 hour, turning every so often

'Bacon' marinade:

1 tbl brown sugar

1-2 tbls of vegan friendly Bacon bits

Pinch of garlic powder

1 Tsp of chicken-less or beef-less flavor

1 Tsp of liquid smoke

2 tbl soy sauce

3 tbl of oil

Pinch of paprika

Rice paper, roughly 20 sheets

Bowl of water

'Bacon' Directions

Whisk together the first 8 ingredients in a medium/large bowl

Line your baking sheets with parchment paper

Break your rice paper into bacon sizes

Take two pieces, similar in size, and place on top of one another

Holding one end drag through bowl of water back and forth for a few seconds

Until they start to stick together

Using fingers slide down two pieces to remove excess water

Repeat but in the marinate, this time don’t drain excess liquid

Place onto parchment paper