Lemon Scallop Royale

Trumpet Royale is one of my favourite types of mushrooms, especially because of the mild flavour and the versatility and beauty of them. They are so great on crostini, with creamy pasta and as the sweetest, little scallop wannabe. & served with a cold, lemon sauce, they are perfect.


{ serves 2 as an appetizer }

The Scallop Royale

  • 4 big and fat Trumpet Royale
  • 1 pinch each of sea salt & black pepper

Brush any dirt off of the mushrooms. Cut the stalk into scallop thickness slices. Sauté on a hot pan with a bit of extra virgin olive oil. Season with sea salt & black pepper and cook until the edges are golden brown / approximately 2 minutes on each side.

The Lemon Sauce

  • 50 grams of cashews
  • 5 tablespoons of ice water
  • The juice of 1 lemon
  • 1 pinch each of sea salt & black pepper

Soak the cashews. Now, you will get the creamiest and richest result if you soak the cashews overnight. You can also soak them for 4 hours in hot water if you don’t have time, or boil them for 8 minutes if you really don’t have time. Rinse and drain the cashews and add them to a high speed blender such as the OmniBlend along with the other ingredients. Blend until completely smooth and pour into a dish. Place the Scallop Royale on top whilst still warm, crush some black pepper over it and garnish with dill. Enjoy!


If you make this, or any of my other recipes, be sure to post a photo to Instagram with the hashtag #milkingalmonds so I can see it!


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