for 4 person

To marinate the “scallops”

2 tbsp	miso paste
2 tbsp	white balsamic vinegar
1 tbsp	maple syrup
1 tbsp	soy sauce
8	king oyster mushrooms, approx. 80 g each

Bean puree

2 tbsp	olive oil
2	onions, coarsely chopped
2	garlic cloves, coarsely chopped
2 tin	white beans (approx. 400 g each), rinsed and drained
200 g	sour single cream
50 g	almonds
1 tsp	salt
a little	pepper

To fry the “scallops”

	clarified butter
½ tsp	salt
a little	pepper

Dressing

3 tbsp	white balsamic vinegar
3 tbsp	olive oil
2 pinch	sea salt
a little	pepper
2 bunch	herbs (e.g. parsley, dill, mint), finely chopped
50 g	almonds, roasted, roughly chopped

How it's done

To marinate the “scallops”

Combine the miso paste with the balsamic, maple syrup and soy sauce. Cut the mushroom stalks into slices approx. 3 cm thick, set aside the heads. Mix the scallops with the marinade, cover and marinate in the fridge for at least 2 hrs.

Bean puree

Roughly chop the reserved mushroom heads. Heat the oil in a pan. Add the onions, garlic and chopped mushrooms, sauté for approx. 10 mins. Add the beans, sour single cream and almonds, cover and simmer for approx. 5 mins. Puree the beans until smooth, season, cover and keep warm.

To fry the “scallops”

Heat the clarified butter in a non-stick frying pan. Using a sharp knife, make a diamond-shaped incision (approx. 2 mm deep) into a cut surface of each “scallop”. Season the “scallops”, fry for approx. 4 mins. on each side.

Dressing

Combine the balsamic and oil, season. Stir in the herbs and almonds. Smear the bean puree onto plates, arrange the “scallops” on top, drizzle with the herb dressing.

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