Dulse & Bean ‘Scallops’ By Sam Hamrebtan
Seafood can often be tricky to source sustainably, and when it is, it can come at a high price. This canape is a Vegan take on a scallop that uses beans as a sustainable, high protein alternative. Dulse is infused into the beans to being a nod to the sea, whilst the ‘shells’ are packed full of magnesium from the pumpkin seeds to calm the body, as well as buckwheat flour, a nutrient dense carbohydrate source that helps regulate blood sugar.
Sam is a Nutritional Therapist, Chef, and Food Presenter. She is the founder of The Life Larder, a newsletter and community platform aimed at people passionate about creating tasty, effortless food that is good for our bodies and our planet. She also serves as Chef Director of The Natural Chef Cooking School, part of The College of Naturopathic Medicine.
Sam has translated her lifelong passion for food into a career empowering people to eat in a way that nourishes our bodies, minds, and world. Today, Sam is widely acknowledged as an expert in connecting the dots between healthy soil, good produce and healthy bodies.
@thelifelarder
Ingredients:
- For the ‘shells’
- 85g ground pumpkin seeds
- 50g buckwheat flour
- 1 tsp ground fennel seeds
- 1/2 tsp sea salt
- 40ml extra virgin olive oil
- 20ml filtered water
- 10 g black sesame seeds
- For the ‘scallop’
- 240g soaked butterbeans
- 1 lemons, juiced and zested
- 2 garlic cloves, grated
- 1 tsp dulse flakes
- 40ml extra virgin olive oil
- Sea salt and black pepper to taste
Method:
Preheat the oven to 180c fan.
In a food processor, add the pumpkin seeds, buckwheat flour, fennel seeds, sea salt, oil and water, pulsing till the mix comes together.
Add the sesame seeds and pulse again till the mixture sticks into a ball easily.
Taking two large pieces of baking paper, place the ball of dough on top of one piece of the paper. Place the other piece on top, then roll the dough out till it is cracker thin – around 2-3mm.
Using a shell shaped cutter, gently press the cutter into the mix. Do not move the crackers, but ensure they are cut properly so the remaining dough doesn’t stick to the shapes.
Bake the shells until crisp (20-25 minutes). Remove from the oven and leave to cool. The crackers will continue to crisp as they cool down.
Now move on to making the ‘scallop’. Blitz all of the ingredients, adding the oil a little at a time to our desired consistency and taste. Consistency-wise you are looking for the scallop mixture to be thick enough to shape into a quenelle; so use your judgement and if you don’t need all of the oil that is completely fine. Season well with black pepper and a little salt if required (the dulse will provide a salty ‘hit’ already).
Prepare the canapes by placing a quenelle of scallop bean mixture on to the shells and finish with extra dulse to style.
Allergens: Sesame
