Vegan scallops, pasta, and greens

I love the spring! This weekend the buds on the trees just popped and everything felt alive again! I always say that there is no other green like the color green here in the valley. It definitely got us in the mood to buy up some greens and make a feast last night!

King oyster mushroom scallops Are. So. Delicious. They are a great alternative if you are cooking for a vegan/vegetarian, someone with a seafood allergy, or someone who just doesn't like seafood.

We steamed beautiful beet greens and asparagus from the Falmouth Market and served with this pasta. This recipe is adapted from the Forks over Knives website. 

INGREDIENTS
For the King Oyster Mushroom Scallops:

• Stems of 8 king oyster mushrooms, rinsed and cut into 1 - 1½" sections (I got about 4 pieces from each stem)
• 1 c. vegetable broth
• ¼ c. white wine
• 1 Tbsp. vegan butter or regular butter
• 2 cloves of garlic, minced
• 1 shallot, minced

For the Pasta:

• 4 oz. uncooked gluten-free pasta (approx. 2 c. cooked), cook according to package
• 1 c. vegetable broth
• ¼ c. white wine
• 1 clove garlic, minced
• ½ c. fresh tomatoes, cut into small cubes or 2 Tbsp. sun-dried tomatoes, drained from the oil and chopped
• ¼ c. fresh parsley, finely chopped
• 1 Tbsp. red pepper flakes

INSTRUCTIONS

1. In hot water, soak the mushroom stems for 1-2 hours. Drain completely.
2. On medium-high, place the mushroom stems into a skillet. Add the broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes) Please note that they will shrink in size a little once cooked.
3. Toss in 1 Tbsp. vegan butter, garlic, and shallot and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.
4. Add the vegetable broth, wine, and minced garlic in your skillet used for the mushrooms and allow to simmer over medium heat until half of the liquid is absorbed.
5. Mix in the tomatoes, parsley and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb (you want the bottom of the pan to be lightly coated with liquid).
6. Divide the pasta and place scallops on top, garnish with more fresh parsley and serve with your greens.