We all know the high nutrient contents of scallops (white, fleshy marine clams) and how healthy they are. As a vegetarian, I obviously stay away from them. One fine day I was in one of my creative moments and came up with this dish, which I rather ambitiously christened Vegetarian Scallops, with some good plating skills I made it look alike it’s non -vegetarian version.
As for nutrient content, this vegetarian version is not too far away. How about this……
A cup of cooked, pumpkin can cover over 100% of your daily needs for vitamin A, 20% of the daily requirement for vitamin C, 10% or more for vitamin E, riboflavin, potassium, copper and manganese and at least 5% for thiamin, B-6, folate, pantothenic acid, niacin, iron, magnesium, and phosphorus.
Pumpkin is good forheart, the antioxidants vitamin C, vitamin E and beta-carotene has shown to support eye health and prevent degenerative damage. Also pumpkin with its nutrient contains is a great immunity booster.
Mushrooms are not far behind either, being a great source of B vitamins,( riboflavin, niacin, and pantothenic acid,)and they are a good source of important minerals which the body require.
With this I rest my case that the vegetarian version is no less. You enjoy the recipe and as always do let me know what you think.
Oyster king mushrooms-3-4 large
Pumpkin- cut into small cubes- 1 cup
Salt and pepper to taste,
Few slices of onion
2 cloves of garlic
Fresh cream- 1 tbsp
Balsamic vinegar for garnish
1 cup vegetable stock
Step 1– Pumpkin Saag- Boil pumpkin and a clove of garlic in 1 cup water until soft n mushy. Now strain the liquid through a sieve. Pour the sieved pumpkin pulp into a blender along with one tbsp of fresh cream and blend until smooth. Add salt and pepper.
Your pumpkin saag is ready. Keep it aside.
Step 2– Cut mushroom stems into 1/ 1/12
inch pcs. Soak them in water for 30 mins n then drain it. Now boil them in vegetable stock. Let it simmer for 10 mins. over medium to high heat. This stock will actually make these vegetarian “scallops” gain the flavor. Now Heat cast iron pan and add butter, let it burn slightly, then add a clove of garlic, mushroom stems and onion. Nicely brown the “scallops “on each side. Turn off the heat and enjoy vegetarian “scallops” with pumpkin saag mash.
Garnish with finely diced zucchini, mint and carrot salad, sprinkle balsamic vinegar.
Remember proper plating is as important as adding the right ingredients, it makes your dish so much more attractive.
Food Stylist, Neelima Sriram, expert in vegetarian & vegan international cuisine. Over the years her passion led her to research the chemistry of spices and ingredients to create traditional, contemporary, yet nutritious recipes. Involved in the food industry since 2000. She has successfully run a catering business in Central Asia, taught cooking in Canada and now continuing in Chennai. Recently she launched “Mindful Chef",www.facebook.com/MindfulChef1 which counsels on healthy food choices, sustainability in eating practices. In Canada, Neelima was a regular at cooking shows in specialized studios and TV. Recognizing her talent, local TV interviewed her for “Woman in Focus”. She is a certified food stylist from Denise Vivaldo of Los Angeles, US