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    You are in: Home / Recipes / Vegan Bacon-Wrapped Scallops With Paprika Cream Sauce Recipe
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    Vegan Bacon-Wrapped Scallops With Paprika Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Sharon123's Note:

    These one-bite appetizers are easy to make, using only a few ingredients and taste amazing. The recipe calls for oyster mushrooms but I imagine you could use shitake. This is succulent, smoky, rich and salty—and perfect to make for a small dinner gathering or as a starter for two. From Olives for Dinner.

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    Units: US | Metric

    For the sauce

    • 1 teaspoon vegan margarine (Earth Balance recommended)
    • 2 garlic cloves, minced
    • 2 tablespoons coconut cream (skim it off the top part of the can)
    • 4 tablespoons homemade vegetable stock (or Imagine brand No Chicken broth)
    • 1/8 teaspoon smoked paprika


    • 2 king oyster mushroom stems, sliced and soaked in water for 20 minutes

    Bacon wrap


    1. 1
      To make the sauce, melt the vegan butter in a large saute pan over medium-low heat. Add in the garlic and allow to soften for about 30 seconds. Add in the coconut cream and saute for about a minute. Turn the heat up to medium and add in the broth. Allow to sizzle for a minute or two, then whisk in the paprika. Remove from the heat and transfer the sauce to another bowl.
    2. 2
      Return the pan to the stove and allow it to heat for about a minute over medium heat. Add in a little olive oil or vegan butter, then very carefully place the mushrooms into the pan. (Since they contain water, they will sputter once they hit the heat.) Place a lid over the top and allow the mushrooms to cook for about 3-4 minutes on each side, or until they are slightly brown on top. Remove from the heat and transfer to another plate to cool.
    3. 3
      In the same saute pan, add a little more oil if the pan is dry, then add in the tempeh strips. Allow to cook on each side for 4-5 minutes, checking them occasionally to ensure they do not burn. Once they are almost done, add a few dashes of liquid smoke, then allow it to sizzle, then remove from the heat.
    4. 4
      To assemble them, wrap a piece of tempeh around the scallop so both end slightly overlap each other. Cut off any excess, then spear with a toothpick. Spoon an little of the sauce over the top and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Vegan Bacon-Wrapped Scallops With Paprika Cream Sauce

    Serving Size: 1 (28 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 129.7
    Calories from Fat 88
    Total Fat 9.7 g
    Saturated Fat 3.6 g
    Cholesterol 0.0 mg
    Sodium 7.1 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 0.1 g
    Sugars 9.3 g
    Protein 0.4 g

    The following items or measurements are not included:

    vegan margarine

    homemade vegetable stock

    mushroom stems

    tempeh bacon

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