Seared Mushroom “Scallops” with a Raisin Caper Sauce, Cauliflower Couscous and Brussel Sprout Leaves

This Seared Mushrooms "Scallops," Raisin Caper Sauce, Herby Cauliflower Couscous, Brussels Sprout Leaves makes for an elegant and memorable plant-forward meal. The vegetarian “scallops” are made from sliced and seared king trumpet mushroom stalks. The tender mushroom scallops are topped with a sweet, sour and salty raisin caper sauce. Find the recipe and printable recipe PDF below! 

 
 

Yield: 8 portions

Method

  1. For the Couscous: Place cauliflower, turmeric, chicken stock and olive oil in a saucepan.  Cover and steam, stirring occasionally for 5 minutes until cauliflower is tender. Add almonds and herbs.

  2. For the Mushrooms: Slice the mushrooms into 1” long pieces across the stem. They should resemble jumbo scallops. Score both flat sides of the mushrooms 1/8” deep.

  3. Heat a sauté pan over medium heat. Add olive oil to coat the bottom of the pan. Add the mushrooms in a single layer, flat side down in the pan. Sear until golden brown. Flip and brown on the other side. Remove from the pan. 

  4. Add garlic to the pan and cook for 30 seconds. Add lemon juice and swirl in butter.

  5. Heat a sauté pan with olive oil on medium high and add brussels sprout leaves.  Leave to sear and then toss after about 1 minute. Add salt and pepper and cook until slightly wilted.

  6. Place couscous on plate, a swoosh of caper raisin sauce on plate, top with “Scallops”, drizzle with the leftover pan sauce and dress the brussels sprout leaves around.

Ingredients

Cauliflower Couscous

1 head cauliflower, grated (or cauliflower rice)

½ tsp. turmeric

1 cup stock

2 Tbsp. extra virgin olive oil

½ cup almonds, sliced, toasted

Salt as needed

1 Tbsp. parsley, minced

1 Tbsp. chives, minced

Mushroom Scallops

8 ea. king oyster trumpet mushrooms, large, cleaned

Extra virgin olive oil, as needed

2 tsp. garlic, minced

2 Tbsp. lemon juice

2 Tbsp. butter

2 qt. Brussels sprouts, leaves

¼ cup extra virgin olive oil

Salt, as needed

Ground black pepper, as needed

2 cups caper raisin sauce (find the recipe here)

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.