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1
To make the sauce, melt the vegan butter in a large saute pan over medium-low heat.
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2
Add in the garlic and allow to soften for about 30 seconds.
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3
Add in the coconut cream and saute for about a minute.
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4
Turn the heat up to medium and add in the broth.
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5
Allow to sizzle for a minute or two, then whisk in the paprika.
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6
Remove from the heat and transfer the sauce to another bowl.
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7
Return the pan to the stove and allow it to heat for about a minute over medium heat.
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8
Add in a little olive oil or vegan butter, then very carefully place the mushrooms into the pan.
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9
(Since they contain water, they will sputter once they hit the heat.)
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10
Place a lid over the top and allow the mushrooms to cook for about 3-4 minutes on each side, or until they are slightly brown on top.
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11
Remove from the heat and transfer to another plate to cool.
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12
In the same saute pan, add a little more oil if the pan is dry, then add in the tempeh strips.
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13
Allow to cook on each side for 4-5 minutes, checking them occasionally to ensure they do not burn.
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14
Once they are almost done, add a few dashes of liquid smoke, then allow it to sizzle, then remove from the heat.
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15
To assemble them, wrap a piece of tempeh around the scallop so both end slightly overlap each other.
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16
Cut off any excess, then spear with a toothpick.
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17
Spoon an little of the sauce over the top and serve immediately.
