Vegan Scallops & Risotto
Enjoy a culinary delight that marries the rich flavors of vegan scallops with the creamy elegance of risotto, perfectly paired with our Erath Oregon Pinot Gris. This recipe not only elevates plant-based dining but also highlights the versatile charm of our Pinot Gris, whose crisp acidity beautifully complement the dish. Whether you're a seasoned vegan or simply looking to explore new flavors, this pairing promises a gourmet experience that will leave your taste buds dancing. Get ready to impress your guests and create memorable moments with every bite and sip.
Wine Pairing: Erath Pinot Gris
Vegan "Scallops"Ingredients: (serves 6)
2 tablespoons olive oil
2 tablespoons soy sauce or tamari
1 tablespoon lemon juice
1 tablespoon maple syrup
Salt and pepper to taste
Fresh parsley for garnish (optional)
Vegan Risotto Ingredients: (serves 6)
1 cup Arborio rice
3 cups vegetable broth
1/2 cup dry white wine (Erath Pinot Gris)
1 small shallot, finely chopped
2 cloves garlic, minced
1 tablespoon nutritional yeast (optional, for added flavor)
Salt and pepper to taste
2 tablespoons vegan butter or olive oil
Fresh chives for garnish (optional)
Vegan "Scallops" Instructions
Clean the king oyster mushrooms and cut them into 1-inch thick rounds. You should get 4 "scallops" from each mushroom.
In a bowl, whisk together olive oil, soy sauce, lemon juice, maple syrup, salt, and pepper.
Place the mushroom rounds in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes.
Heat a skillet over medium-high heat. Remove the mushrooms from the marinade (reserve the marinade) and sear them for 2-3 minutes on each side until golden brown and caramelized. Remove from the skillet and set aside.
Vegan Risotto Instructions
In a saucepan, heat the vegetable broth over low heat and keep it warm.
In a separate large skillet or saucepan, melt the vegan butter or heat the olive oil over medium heat. Add the chopped shallot and garlic, and sauté until softened.
Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly.
Pour in the white wine and cook until it has been absorbed by the rice.
Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and cooked al dente, about 20-25 minutes.
Stir in the nutritional yeast (if using) and season with salt and pepper to taste.