Leaf Scallops
Today I am working with the fish leaf. It also goes by fish mint, but this leaf tastes and smells very fishy. Traditionally this leaf is used to make teas and broths or garnishes. But I am going to turn this into vegan scallops! If you like this recipe be sure to check out this one too! and this one!
Simmering
To get started I roughly chop the leaves with some of their stems. Then I add four cups of water to a pot and bring it to a boil. I add some salt, turn the heat down to a gentle simmer and then add the leaves. Let them simmer for about twenty minutes. Now we need to make a gluten mixture. In a bowl I add a half cup of vital wheat gluten, two tablespoons of glutinous rice flour, a pinch of mushroom extract, a half cup of water, then stir!
Scallop Forming
I take it out of the bowl and knead it. Then I cut it into two pieces and I rolled them up into some parchment paper. You do want to roll them fairly tight! Like sausage width around. Twist the ends up so that they are in there tight. Then I wrap them again very tightly but this time in foil! Now we are going to bake these at 400ºf for about thirty minutes. Once they are done in the oven I take them out and let them rest for ten to fifteen minutes. After they have sat I unwrap them from their little tubes.
Soaking
Once they cool down I transfer my broth into a large bowl. I’m going to pour everything through a wire strainer because we don’t need the leaves. I add a tablespoon of miso to the broth, give it a quick stir to dissolve. Then I slice the sausages into one inch slices so that way they resemble the scallops. Drop them into the broth and give them a little stir. I let them soak in the broth for about fifteen minutes.
Taste Test
I add a little oil to a skillet and sear the scallops on either side. Once they are cooked they are ready to try! These are really good! So much better than the leaf on its own. It’s scallop-y! Maybe a little more dense than a real scallop. These vegan scallops turned out so great! You should give this recipe a try! Watch the full video here!
This Leaf Tastes Like Fish So I Made Vegan Scallops
Ingredients
- fish mint
- 4.5 cups water
- salt
- .5 cup vital wheat gluten
- 2 tbsp glutinous rice flour
- pinch mushroom extract
- 1 tbsp miso
- oil
Instructions
- Roughly chop the leaves and some stems. Add water to a pot and bring it to a boil, add salt, turn the heat down to a simmer and add leaves. Let simmer for about 20 minutes.
- In a bowl add vital wheat gluten, glutinous rice flour, mushroom extract, water and stir!
- Take it out and knead it. Cut it into two pieces and roll them up into some parchment paper, tightly!
- Roll and wrap them tightly again but this time in foil. Then bake them at 400ºf for 30 minutes.
- Once they are done take them out and let them sit for 10-15 minutes.
- After they have sat, unwrap them. And when they cool down, I transfer the broth into a large bowl. Pour everything through a wire strainer.
- Add miso to broth and stir. Slice the scallops into one inch slices. Drop them into the broth, give them a stir, and let them soak for 15 minutes.
- Add some oil to a skillet and sear the scallops on either side. Enjoy!