Scallops with Remoulade Sauce
“He went to Paris, lookin’ for answers to questions that bothered him so…” Jimmy Buffett, He Went to Paris.
What could Jimmy be looking for in Paris you might ask? What were all those questions that had him all worked up? I can’t answer that, and in fact, as the song goes, neither could Jimmy. But if Jimmy, like many of us, was trying to figure out how to make vegan scallops, then I have the answer. No more searching, no more heading off to Paris (although I highly recommend it) or England for that matter.
Yes, with the help of modern technology, I have developed a recipe for vegan scallops. Got an allergy to shellfish? No problem. Can’t find fresh seafood? No problem. Boss coming back over to your house because he or she can’t stop thinking about that amazing cedar planked tofu dish you made a while back? No problem. Want to just surprise your significant other with an awesome meal to show them how much you love them? No problem.
This recipe can answer all of the above questions. With a little bit of dexterity, you, too, can enjoy delicious vegan scallops in your own home. No muss but with a little bit of fuss and a sharp knife, I will show you how to carve beautiful scallops out of tofu. You don’t even need to freeze the tofu this time around. So if you have a brick of tofu in your refrigerator, then you are moments away from something carnilicious.
As an added bonus, if you call now we will double your order and give you free shipping. Just kidding, I slipped that in because the paragraph above sounded a bit like a TV infomercial. I won’t be sending everyone reading this a pocket fisherman or a magic bullet, but I will offer you a money back guarantee as this dish is that good. I am just kidding about that guarantee as well. My attorneys won’t let me make that kind of statement. However, I will give you my recipe for VEGAN SCALLOPS WITH REMOULADE SAUCE.
Ingredients
- 1 Lbs. Extra Firm Tofu
- 2 Cups White Wine
- 1 Lemon (juiced)
- 2 Tsp. Kelp Powder
- 2 Tsp. Old Bay Seasoning
- ½ Tsp. Garlic Powder
- ¼ Cup Canola Oil
- ¼ Cup Vegan Mayonnaise
- 1 Tbs. Dijon Mustard
- 1 Tbs. Creole Mustard
- 2 Tbs. Sweet Pickle Relish
- ¼ Cup Rice Milk
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1 Tsp. Smoked Paprika
- Salt and Pepper to taste
Instructions
Before you begin, you will need to be in the right frame of mind to pull off this dish. Don’t try and whip this dish up if you have had a long day or are a bit cranky. Instead, switch your Pandora or Satellite Radios to the Jimmy Buffett channel. And we are only using two cups of wine for this recipe, so there is plenty left over to pour yourself a glass. Now with thoughts of Paris and the islands in your head, take a good, long drink and get out a sharp paring knife.
Next, cut the block of tofu in half, and then cut each half in half again: giving you four square logs of tofu. Cut each of these logs into three cubes giving you 12 total cubes. With all the dexterity you can muster (depending on how much wine you have had) use your knife to shave off the edges of the blocks. This should now give you 12 round tofu pieces about the size of a jumbo scallop. Place the scalloped tofu in a gallon size zip lock bag along with your wine and lemon juice. Allow to marinate in the frig for about an hour.
While the tofu marinates, mix together your kelp powder, old bay, and garlic powder in a small bowl. Then, it is time to make your remoulade sauce. Add your mayo, mustards, relish, rice milk, and spices in a blender. Puree this mix until you get a nice creamy sauce. You can whisk the ingredients together in a small bowl, but the blender really helps the flavors come together.
Now that your sauce is complete, drain your scallops and pat them dry. Liberally sprinkle each scallop with your kelp/spice mix. Then add your oil to a skillet over medium heat. I use my cast iron skillet for this job, buy any heavy skillet will work. You will want the oil to get nice and hot. Look for the oil to begin to develop a sort of shimmer, but if the oil starts to smoke, reduce the heat before adding your scallops. You want to brown the scallops nicely on each side without burning them.
I suggest letting them cook about 2-3 minutes per side or until brown and crusty.
Remove the scallops from the pan and place on a couple of paper towels to remove any excess oil. I serve my scallops, drizzled with sauce, over rice with some sautéed spinach.
Notes
Most of the prep time involves marinating the scallops.
Dusting the Scallops
However, these scallops would do just fine as an appetizer. Now, hopefully, I have answered your and Jimmy’s questions regarding vegan scallops. I am happy to try and answer any other of your life’s questions. Just leave me a comment or shoot me an email. But, leave the trips to Paris for vacation. Instead pour another glass of wine, turn up the radio, and enjoy your vegan fruits of the sea. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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