Tofu Scallops

I only tasted scallops once and they tasted like rubber. So I figured I didn't like them. After watching many cooks make them on TV and screw them up, I realized that the one I had tasted wasn't cooked well. Oh well...

I made these vegan scallops for a friend who asked for a vegan version of some foods his father liked. It's always a challenge to veganize a food I didn't eat before I was vegan (or only tasted once). But I did ask people who have eaten scallops to taste-test them and they said I hit the nail on the head...and that I cooked them right too! :)

The tofu needs to be pressed really well. REALLY WELL. You want the tofu to be firm and not crumble or loosen in the marinade. I used a biscuit cutter to get the cute round shapes. The "sea trinity" of ingredients (I just made that term up) of kelp flakes, Old Bay and lemon give you that flavor of seafood.

Making these was fun and it really made me appreciate everything I ever heard on TV cooking shows about how to sear scallops properly - see those beautiful rings on the sides? The seasonings cooking in the melted butter smelled so incredible, I swore I was back at City Island. This is a way to have the flavors of the sea but leave the sea animals alone.

My Tofu Scallops are so delicious and they make a beautiful presentation. Serve them over pasta or in a scampi or just make a bunch to serve as an appetizer or hors d'oeuvres. Enjoy!

Tofu Scallops

 

 

 

GF

Makes 8 scallops

 

        1 block extra-firm tofu, pressed and drained

2 Tbs. gluten-free tamari

2 Tbs. vegetable broth

Kosher salt

Kelp flakes

Old Bay Seasoning

2 Tbs. vegetable oil

2 Tbs. vegan butter

Lemon slices

 

Cut the block of tofu in half and then cut each half in two width-wise. You should have 4 thin rectangles. I used a 1.75 inch-biscuit cutter to press 2 circles out of each rectangle of tofu. If you don’t have a biscuit cutter, you can use a cookie cutter or even the top of a can of cooking spray. Save the leftover tofu pieces for a stir-fry. Using a paring knife, cut a shallow X in the top and bottom of each scallop.

Combine the tamari and the broth in a shallow bowl. Marinate the scallops for at least 30 minutes. Remove them from the marinade and pat the scallops dry with a paper towel. If they are wet, they will not sear in the pan. Sprinkle the scallops with a bit of salt, kelp flakes and Old Bay Seasoning on both sides.

Heat a large skillet over medium-high heat. Add the vegetable oil and the butter to the pan. When the butter melts, carefully place each scallop in the pan. Don’t overcrowd the pan; if your pan can’t hold all 8 scallops comfortably, cook them in 2 batches. Once you put the scallop down, don’t move it. Don’t touch it. Let it form a sear. You should be able to see the bottom of the scallop browning.

After about 2 minutes, carefully flip the scallops over and cook on the other side. While the 2^nd side is cooking, tilt the pan and use a large spoon to baste the tops of the scallops with the butter and oil. This will keep them from drying out. You should see the sides of the scallops turning brown like pretty rings. Remove from the pan with a slotted spoon and place on a paper towel to drain before serving. Serve with lemon slices.

 

 

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