This week I feel like I am introducing a celebratory, a true food blogging celebratory for sure: Angie from The Novice Gardener. Not only is Angie an amazing, creative cook, she takes stunning photos too, AND she is the creator and host of the brilliant weekly blog party Fiesta Friday, the woman is a marvel! I’ve met so many of my blog friends via Fiesta Friday and have read and saved endless amazing recipes from the weekly link up, and we all have the wonderful Angie to thank 🙂
This week, Angie is my guest blogger and I just know she will have brought something amazing. So, Angie, what would you feed me….?
So, Elaine said she is coming over for dinner. She doesn’t eat meat. In fact, I think she’s vegan. Or at least vegetarian. Hmm…what to do, what to do? What should I feed her?
As I was contemplating while browsing through the produce section in the store, I saw something. Eureka! I know exactly what to cook for her! Scallops! Say whaaaa?!
Just kidding! April fools! I’m making her oysters, instead! Say whaaaa?! Okay, okay, no more jokes! I’m really making her Seared “Scallop” Satay. Using King Oyster mushrooms. Why? Why not?
If you’ve had King Oyster mushrooms before, you know how much they look like scallops when sliced across their stems. And these mushrooms are all stems. Just look at them.
Some of them have larger caps (or are they called heads?), like those on the left. But some don’t have much of a cap at all, like those on the right.
For the purpose of this recipe, however, we’re interested in the stem part. Slice them about 3/4 inch tall, so they resemble very thick coins, or scallops. Then score the top of each “scallop” so it’ll look more interesting. Since Elaine is coming.
Marinate the “scallops” in prepared marinade (recipe below) for 30 minutes.
Then heat up your skillet or griddle, smear some butter or olive oil, and drop your “scallops”. Sear them on medium-high heat, about 2 minutes on each side. Now, if I were cooking real scallops, I would have cranked up the heat to extra, extra hot. But these are mushrooms. You don’t want to burn them, so use medium-high heat.
Remove them and place in a bowl to cool slightly before threading them on to some bamboo skewers. For extra presentation points. Since Elaine is coming. Plus I’m calling these “Scallop” Satay. Anything satay must be in skewers.
While waiting for them to cool, however, I noticed some juice is coming out of them. Plus when I tasted one of them, it was a little tough. So, lesson learned. These are not real scallops, which would have been perfectly cooked in 4 minutes at high heat. These take a little longer to get tender.
So, off they go into the skillet again, juice and all, plus 1/4 of white wine to finish cooking. They look so much like the real thing! And they taste surprisingly “scallop-y”, even with that “fishy mushroom-y” kind of aroma. You know what I mean? Unless my sinus is acting up again.
These “scallops” are truly delicious! If you love mushrooms, you’ll love these! Serve them on a bed of rice. Healthy brown rice, of course. Since Elaine is coming. Don’t forget to garnish the top. To make everything pretty. Since Elaine is coming.
Oh, and make Sesame Snap Peas and Stringbeans, too. You know, Elaine is coming.
So, this is what I’m feeding you, Elaine. Seared “Scallop” Satay and Sesame Snap Peas and String Beans. This post has been brought to you by the letter “S”. I hope you like, Elaine!
Seared “Scallop” Satay
3 King Oyster mushrooms
4 tablespoons marinade
1 tablespoons olive oil or butter
1. Slice mushrooms 3/4 inch thick. You’ll get about 20 slices, depending on the size of your mushrooms.
2. Score the surface of mushroom slices, if you like.
3. Marinate in prepared sauce for 30 minutes.
4. Heat butter or oil in a large skillet on medium-high.
5. Sear “scallops” about 2 minutes on each side or until browned and edges caramelized.
6. Add 1/4 cup of water or stock or wine and let “scallops” cook for another 5 minutes, until fully cooked and tender and sauce has thickened.
7. Serve on a bed of rice.
Marinade
1/2 small onion, chopped
6 cloves garlic, minced
2 teaspoons chopped ginger
2 green onions, chopped
6 tablespoons soy sauce
4 tablespoons brown sugar – or, for Elaine: honey, maple syrup or a smaller measure of some sugar alternative, if any at all!
1 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon sesame seed oil
1. Place all ingredients, except for the sesame seed oil, in a food processor, and puree.
2. Place in a small saucepan and heat on medium until it comes to a boil, stirring occasionally.
3. Remove from heat, add sesame seed oil, and set aside to cool before using.
This recipe makes a little over 1 cup of marinade, which is a lot more than you need for the mushrooms. But you can store it in the fridge for up to 3 weeks and it’s great with any vegetables or meat or seafood.
Sesame Snap Peas & String Beans
3 cups snap peas and string beans aka green beans
3 tbsp toasted sesame seeds
1 tbsp sugar – or an alternative as above
1 ½ tbsp soy sauce
1 tbsp vegetarian soup stock
1. Boil peas and beans for 2-3 minutes or until desired softness is reached.
2. Remove and soak in ice-cold water to stop the cooking process, then drain well.
4. Put toasted sesame seeds in a mortar and grind them with a pestle.
5. Add sugar, soy sauce, and stock. Mix to form a paste.
6. Toss vegetables with the sesame dressing.
Wow, wow, double wow!!! How cool is this? When I first read the recipe and saw ‘scallops’ I thought, oh no, she doesn’t know I don’t eat fish!!!! Then I read more and realised what a clever, amazing dish Angie has created! Didn’t I tell you she is creative and amazing?? Thank you so much, Superstar xx
Wow! What an incredibly creative meal Angie has created for you, Elaine! I can’t believe that those aren’t real scallops! 🙂
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I know, right? Don’t they look just like the real thing? It was such a revelation to me! Thanks, Julianna!
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Just amazing, she is AMAZING!! X
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This is right up my street, delicious!
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I’ll make some for you next time YOU come over! 🙂
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Ha, what a delicious promise!
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I intend to keep it! 😀
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Just fabulous! So clever!
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Wow, that’s look absolutely amazing 🙂 Elaine, you’re a lucky girl and Angie, you’re a great cook 🙂
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Yah, go tell her how lucky she is, Linda! 😀 And I’m slowly becoming a better cook with you as my inspiration! XOXO
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You’re a very generous and kind Lady Angie XX
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I’m very lucky, you guys amaze me every week xx
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You really deserve it xx
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Thank you x x x
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PS I had my monthly ladies lunch yesterday and used my new crockery from you 🙂 🙂
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Pingback: “Scallop” Satay for Elaine | The Novice Gardener
That looks absolutely amazing, Angie – I know, I know – Elaine is coming…I chuckled my way through the post while simultaneously goggling at the pictures of those amazing scallops/not scallops!! Right, now, look sharp! Elaine is coming!!
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So glad to have made you laugh, Selma! That’s what friends are for, lol! 😀
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And finally I’m here!!! Now behave children…;)
It’s brilliant isn’t it Selma? Just to clever!
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hmmm wonder what you would make me…
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Sausages, what else?!
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Served on schweinshaxe! 😀
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Sucking pig is my fave 👏
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Did you mean suckLing?????
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Umm both probably hahahah ribs are very cool
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Ha ha, you obviously don’t mean me!!! 😉
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You never know!
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Where’s the “love” button? I only see “like.” LOVE. Definitely.
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Why, thank you, Susan! So happy to have received your approval! XOXO
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You’re the best!
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Wait. Also, Elaine is the best too!
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Can you tell me something I didn’t know, Miss Susan? I’m referring to Elaine, not to myself! 🙂 But I’m getting better at veggie cooking. I wonder why?! Hmm…could it be from following you and Elaine?!?
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LOL. But I think you had the talent all along!
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Actually, I KNOW for a fact it’s from following vegetarian blogs like yours and Elaine’s! 🙂
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Love you guys!!! xx
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These look amazing!
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Thank you so much, Andy!
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What a great idea! Love it 🙂
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Thank you! So many are enjoying vegan diet these days and I must say vegans do have those glowing faces. Just look at you, Elaine and Susan above there! Maybe I should become one! 🙂
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Ha ha! I dare you Angie!!
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Trying to eat more veggies and less meat every day, Elaine! I can’t do it cold turkey! 😀
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But do you have to do it at all?? If you like meat and fish, why stop eating them??
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Actually, I want to eat more fish! Just want to live to 100! 😀
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Hey, there’s lots of ways to do that!! But you also want to enjoy getting there 🙂
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You have to remember that I don’t feel like I’m missing anything, I don’t actually want the things that I don’t eat or drink, it’s not an effort, it’s just what I do 🙂
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That was a great April Fool’s picture. I really thought you had chosen scallops for Elaine and wondered how she would respond :). This dish looks delicious!
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Yes, she had me fooled for sure!!
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Hahah, Julie! I’ve always wanted to prank you!! 😀
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Great idea, the sure do look like scollops!
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Don’t they??
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Taste like scallops, too, texture wise. Probably better-tasting scallops for those who don’t like seafood! 🙂
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Definitely!!
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What a fabulous idea! These look absolutely amazing…5 stars!! 🙂
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Definitely!
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Woohoo! 5 stars from Bonnie!! Oh yeah, oh yeah!! 😃😃
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Lovely looking meal and wonderful mushrooms!! Great presentation on sticks and looks tasty! Yum! 🙂
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And bon appétit Angie and Elaine!! 🙂
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Thank you much, Lili! Glad you like!! 😃😃
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Thank you 😀😀
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Meal looks delicious
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Thanks so much!
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Your photos are stunning and the meal looks delicious as well!
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Thanks so much for the compliments, Selma!
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Angie is always so creative, she is a true artist 😀
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Very clever indeed, you certainly got me fooled. I have cooked with king oyster mushrooms but never thought of cutting them into disk, I am stealing your idea.
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Lol, I thought I’d have some fun, Norma. It’s April Fools’ Day! How do you normally cut them? Lengthwise? I think I’ve seen them cut into chunks at some Chinese restaurant. Next time I’ll dice them and add them to my omelette!
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Brilliant! Let us know how you get on 😀
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Brilliant job Angie! What delicious mushrooms – you got me really fooled there for a minute! With mushrooms as tasty as these, who wants scallops! Love the marinade! Elaine, you are so lucky! 🙂
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Yay!! That was really fun fooling everybody, hahaha… April fools!! 😀 The marinade is a keeper, Indu! I think I’ll try it with fish next time. Been trying to eat more fish!
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yeah that’s a great idea – to try this recipe with fish!
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Hi Indu, I am SO lucky! Week after week you lovely guys bring me amazing dishes 😀😀
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have emailed this to my vegetarian son. He’s a good cook and a fan of oysters, especially the large ones
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That’s great, Mary! I hope he’ll give this a try. The marinade is a keeper, I think. 😃
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Great news!
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Brilliant. That Angie is a talented and gracious hostess.
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She is, Tracy, absolutely amazing! 😀
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Angie is a bloody miracle: how she manages to fit everything into her day is beyond me !
But we sure get the benefit, eh ?
Lovely meal, Elaine: I think the sesame snap peas|beans will get a run in my little place … For a sugar alternative, I recently discovered organic coconut syrup: you’re a coconut fan, whaddya reckon ? [grin]
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Ooh, that sounds interesting, I’ve heard of coconut sugar but not syrup. Let me know how it works out xxx
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Oh, I’ve been using it for a couple of weeks, now, MSPF, and I love it !
I put it in my morning (large) cup of tea.
🙂
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Cool 🙂 I’ve got date syrup in my cupboard in case I need anything at all to remove the tartness from something, it’s very rare I use it though!
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Do you think each one in fact has a specific porpoise ?
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I don’t think so, just from different cuisines or parts of the world, fulfilling people’s desires for something other than refined white sugar
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Oh, OK … Tenks me small dullink !
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At the end of the day it’s still all sugar, but there’s sugar and sugar, if you know what I mean??!
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That’s what I tell myself daily. [grin]
XO
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Ha ha! xxx
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Another stunning dish from Angie!! They look like real scallops, don’t they! Only Angie could have pulled that off 😀
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They do! She had me fooled!
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A M A Z I N G!!!! A must do and asap! I love what Angie offered you!
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I know! She’s brilliant!!
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Wow such a fabulous meal….lucky you Elaine and Angie you rock…
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Oh, how delicious. These look just like the real deal. In fact, they are the real deal. Even more than the so-called scallops we buy at the fish and chip shop (hint: think potato and Aussie weirdness).
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Ha ha! Interesting!!!
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Ok this has to be my favourite of all the What would you feed me guest posts, and you have had some really amazing dishes submitted!! Wow!! Yum!! Xxxx
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It’s cool isn’t it?? She’s so clever xx
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Yes very clever xx
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Elaine, What do you think of Angie’s innovation? 🙂
Angie, You are just wonderful! Not only did you come with complete vegan dish, but a smart creation of one. 🙂
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I think it’s amazing Fae, so clever and so tasty!
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Looks fantastic! 🙂
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