Vegetarian Skallops

Vegetable Skallops are an interesting meat substitute. Vaguely a sort of vegetarian seafood, they are really good and can be used in a variety of ways. SDA Vege-food giants Worthington and Loma Linda both make versions of this basic vege-meat. I send up prayers of thanksgiving for Dr. Harry Miller (the subject of the biography "China Doctor") who imported Chinese seitan and tofu variants and built a vegetarian foods industry that's helped keep SDAs eating vegetarian for comin on a century.


This week we're going to look at the standard preparation method for Vegetable Skallops. I'm not saying you can't make them a different way, but this week's recipe and the recipe for the next two weeks are all based on this basic corn meal coating version. I really do like these things. It's by far the best seafood substitute that either Loma Linda or Worthington do. Fishy products are really difficult to imitate, but Skallops are definitely a tasty substitute.

So here we go:


Ingredients:

• Loma Linda or Worthington Skallops (both come in small and large cans)
• Cornbread mix or corn meal. I like cornbread mix because it has a little flour in it and it sticks to the Skallops better.  Martha White cornbread mix is made with vegetable oil, unlike Jiffy.
• Vegetable oil
• Two or three eggs (optional) and milk
• Season salt or your favorite seafood seasonings

 Directions:

1. If you are using an egg wash (and you don't have to) mix two or three eggs with a little milk in a bowl. You'll use this as a first stage dip for your Skallops.
2. Dump cornbread mix into a big bowl and add spices to taste (optional).
3. Heat oil in large skillet to medium heat.
4. Dip each Skallop into the egg wash (optional) and roll in cornbread mix. 
5. Gently place each corn meal coated Skallop in the oil and lightly brown on each side. 
6. Drain on paper towel and blot gently to remove excess oil

Serving suggestion:

Skallops can be served as you would fish or other fried seafood. I always make up a little tatar sauce out of onions, mayonnaise, cream of tartar and pickle relish.  Ketchup is also nice or eat them plain. You can also make them up into kebabs (see next week) or with Chinese vegetables (two weeks from today).




 Skallops are my second favorite vege-meat after Tender-Bits and that says something because there are some really good vegetarian meat substitutes out there.




Tom King