For the 'Scallops':
4 trumpet mushrooms
1 tsp salt
Juice of 2 lemons
1 tsp oil
For the mash
3 parsnips, peeled and chopped
1 Bramley apple, peeled and chopped
1 tsp oil
1 pinch of salt
1 tbsp Alpro Almond Unsweetened drink
For the dressing
Juice and zest of 1-2 lemons
1 shallot, finely diced
½ tsp Dijon mustard
50g hazelnuts, toasted
Watercress or greens
1 Slice the mushrooms stems into scallop size pieces and cover with warm water - add the salt and lemon juice and leave to soak overnight.
2 Place the apples and parsnips into a pan with the oil, water and salt. Cook over a medium heat until soft (stirring occasionally so as not to catch)
3 Allow to cool, then puree in a food processor with the Alpro Almond Unsweetened drink until smooth.
4 Next, make the dressing - combine the shallot with the lemon juice and set aside for 20 minutes. Then, add the mustard and a drizzle of hazelnut oil and whisk until combined.
5 Remove the mushroom scallops from the water and dry. Heat the oil in the frying pan and add the mushroom, season with a pinch of salt and cook on both sides.
6 Serve with the apple and parsnip puree, dressed greens and scattered with hazelnuts.
Recipe courtesy of Alpro / BOSH!