Stewed Tomatoes
Crush the garlic cloves and put them in an ovenproof dish with the tomatoes.
Cover the garlic and tomatoes with olive oil, then cook on the cooking plate for about 1 hour.
Scallop Brew
Add the vegetable broth, white wine, water, miso paste, tamari, vegan fish sauce, dulse and nori flakes to a pot. Place it on the grill over a high flame and bring to a boil.
Vegan Scallops Part 1
Cut off the caps of the king oyster mushrooms and use them for another dish.
Cut the stems of the king oyster mushrooms into 2 cm thick round slices and score a chequered pattern on both sides.
Add the oyster mushrooms to the boiling broth and let simmer for about 10 -15 minutes until they're nice and soft. The mushrooms should have a wobbly consistency.
Creamy Polenta
Meanwhile, bring a new pot of vegetable broth and butter to a boil on the grill grate over high heat. Quickly whisk in the polenta, add soy cream and let it soak on the plate.
Season with the yeast flakes, salt and nutmeg and add a little water, cream or butter if necessary.
Vegan Scallops Part 2
Remove the oyster mushrooms from the broth with tongs and fry them on the oiled cooking plate until they're crispy on both sides. Season with fleur de sel and serve immediately.
Plating
Place the polenta in the middle of the plate, top with 3 vegan scallops and 2 of the tomatoes with garlic and olive oil marinade and top with fresh salicornia.
