DIY Vegan Seared “Scallops” in Infused Brown Butter and Leche de Tigre

This article is sponsored by Ardent LLC.

HiVi Higher-Up Darlene Tran takes a bright and zesty summer starter and reimagines it as an infused and plant-based vegan delight.    

First, meet Darlene: Darlene bridges cannabis, other medicinal herbs, and food for health and enjoyment. Cannabis was crucial in relieving symptoms of postpartum depression along with the anxiety that comes with having a child with health concerns. Food as medicine became a priority for the family.

Being a canna mama to me means… being fully present with my son. No outside stressors matter when it is our time spend together; and the laughs and cuddles are unmatched.

Vegan Seared “Scallops” in Brown Butter and Leche de Tigre

Ingredients:

Infused butter:

• 1g 1:1 CBD:THC Flower (110mg THC, 100mg CBD)
• 8oz Miyoko’s Vegan Butter

Brown butter:

• 4 Tbsp infused vegan butter (approx 6-7mg THC/Tbsp)

Tiger’s Milk:

• 2 limes, juiced
• 2-4 thin slices of ginger
• 2 garlic cloves, smashes
• 2-3 cilantro stems w leaves
• 1 Tbsp aji Amarillo paste

“Scallops”:

• 1/2 cup warm water
• 2 tsp miso paste
• 1/2-1tsp kelp powder
• 1 tsp avocado oil
• 2 king oyster mushrooms cut into 1inch disks
• 1-2 Tbsp oil for searing

Directions:

Decarb and infuse:

1. Calculate the desired amount of mg/Tbsp desired
2. Weigh out plant material and decarb using Ardent Flex machine
3. After decarb, add butter and infuse in your Ardent! ??
4. Optional: after infusion is finished, pour your infused vegan butter into butter molds for easy measuring and future use

Get to cookin’

1. Whisk miso paste and kelp powder in warm water
2. Slice king oyster mushrooms into 1-1.5in disks (to mimic size/shape of sea scallops) and add to marinade. Let this sit for at least 1 hour, and pat prior to cooking
3. In a separate bowl, combine lime juice, ginger, garlic, cilantro, avocado oil and aji amarillo paste. Infuse for at least 30min and strain. Set aside
4. Heat a stainless steel pan on medium to med/high heat and coat with oil. Once pan is nice and hot, lay your “scallops” down. Cook 3-4 min each side or until both sides are seared and golden brown.
5. In a separate small pan, heat your vegan butter on low to med/low heat and slowly bring it to a bubble. Keep a close eye on it and once the butter gets to a nice caramel color, remove it from the stove

Watch the complete recipe video here.