Seaweed 'Bacon' and Mock King Oyster Mushroom 'Scallops'

We have been indulging in King Oyster Mushroom 'Scallops', I know how decadent! And here is the handsome proof.

The King Oyster Mushroom 'Scallops' here are served on a bed of green pea puree, I know how original - not, and Sea Bacon, now that part is original.  

I was actually going to make rice paper 'bacon', but wanted to try the Sea Bacon which are dried strips of dulse. I've had a packet of Sea Bacon in my kitchen cupboard for a little while.  I had forgotten that I had it until I came across it looking for something else. I fried it in a little oil for a few seconds to crisp up. 

To the uninitiated, the Sea Bacon looks like thinly sliced potato peel, roasted and then strewn across the plate, but it really is seaweed. And no points for presentation, presentation skills are not my forte. 

The King Oyster Mushroom Scallops were absolutely amazing, the sea bacon was good too, crispy but very salty.  You would not want loads of it here.  I think the amount I served on the plate here was plenty. For the green pea puree I used frozen peas.

I am sharing this with The Veg Hog who is hosting #EatYourGreens this month.  There is plenty of time to join in, so please do.   

Thick Creamy Pea Puree

250g cooked green peas

100ml vegetable stock

A good handful of fresh mint leaves
3-4 tablespoon of olive oil
Salt and pepper to taste
Method

Blend all ingredients in a food processor until smooth.

Warm it through in a pan before serving.

Other King Oyster Mushroom 'Scallop recipes to check out
Olives for Dinner vegan bacon wrapped scallops (2012)
Olives for Dinner Vegan Scallops with Pea Puree and (2013)  
Cooking's Good Vegetarian Cafe Grilled Aubergine Wrapped in King Oyster Mushroom Scallops  (2012)
The Amused Bouche King Oyster Mushroom 'Scallops) 2011
Vegan Homemade Vegan Scallops (2011)
One Green Planet 25 Fish Free Recipes