Mango Lime Trumpet Mushroom " Scallops" with a Summer Jicama Vegetable Salad

For the Mango Lime Trumpet Mushroom "Scallops":

• 3 Packages or 6-9 king trumpet mushrooms, sliced in thick scallop like pieces (Sourced from Whole Foods)
• 1/2 Cup pure mango juice (Lakewood brand from Whole Foods)
• 2 TBSP safflower oil
• 1/4 Cup fresh lime juice
• 1 TBSP minced garlic
• 1 TBSP low sodium soy sauce
• 1 TSP fish sauce
• 1/4 TSP red pepper flakes
• 1 TBSP brown sugar
• 1 TBSP fresh parsley leaves, finely minced
• 4 TBSP vegan butter or regular butter

For the Summer Jicama Vegetable Salad: 

• 1 Yellow zucchini, cut in half moons
• 1 Green zucchini, cut in half moons
• 1 Yellow bell pepper, diced
• 1 Green bell pepper, diced
• 1/2 of a jicama, diced
• 1 avocado, sliced
• 2 corn on the cob, corn cut off the cob
• 3 TBSP safflower oil
• 3/4 TSP salt
• 1/4 TSP black pepper
• 3 TBSP lime juice
  

For the Mango Lime Trumpet Mushroom "Scallops":

1. Combine 1/2 cup pure mango juice, 2 TBSP safflower oil, 1/4 cup fresh lime juice, 1 TBSP minced garlic, 1 TBSP low sodium soy sauce, 1 TSP fish sauce, 1/4 TSP red pepper flakes, 1 TBSP brown sugar, 1 TBSP fresh parsley leaves in a bowl and whisk well. Set aside when done.
2. Open you packages of mushrooms and slice 1 inch thick pieces so they resemble scallops. Place them in a baking dish and pour your prepared marinade over the tops. Using a spoon spoon over the marinated so all are completely covered and drenched. Place in the fridge for 30 minutes.
3. When 30 minutes are up, flip them over and marinate the other side for another 30 minutes.
4. When done marinating, cut 4 TBSP vegan or regular butter squares place them in your pan and heat over medium heat. Melt until they are nice and frothy and bubbly.
5. Add your marinated sliced scallops/mushrooms with a 1/2 cup of the marinade to the pan. Sear on each side for 8-10 minutes over medium to medium low heat, spooning the sauce over the scallops/mushrooms through out the 8-10 minutes. Scallops should be a nice golden brown and slightly crisp on the edges.
6. When done, remove from heat. Serve immediately with Summer Jicama Vegetable Salad and garnish with extra lime wedges and parsley flakes.
7. ENJOY!

For the Summer Jicama Vegetable Salad:

1. Wash all of your vegetables and pat dry.
2. Cut your yellow and green zucchini’s in half moons and place in a bowl.
3. Dice both your yellow pepper and green pepper and place in the same bowl.
4. Dice your jicama and place in the bowl.
5. Cook your corn on the cob. Once cooked, let cool and cut the corn off the cob. Add it to the same bowl.
6. Add your oil, lime juice, salt and pepper to the bowl and mix well.
7. Place in the fridge to cool for at least 30 minutes. When ready to serve, slice your avocado and add to the salad. Serve with Mango Lime Vegan Scallops on top.
8. ENJOY!