Behind the Plate

Catherine DiQuinzio, Chef de Cuisine

Bonnie Briar Country Club, Larchmont, NY

CATHERINE DIQUINZIO, CHEF DE CUISINE of Bonnie Briar Country Club

(Larchmont, N.Y.), believes club chefs must creatively accommodate every member’s needs and dietary requests. So, when she was asked to prepare an o -menu vegan dish, she jumped at the opportunity.

“I wanted to create something that would ‘wow’ this member,” she says.

After researching ingredients and scouring the cooler, it came to her: vegan scallops made with king trumpet mushrooms “to create the illusion that our member was eating a scallop dish.”

Vegan ‘Scallops’ with pea purée

YIELD: 12 SERVINGS

INGREDIENTS FOR PEA PURÉE: 2 cups peas 1 ea. avocado 1/2 tsp. garlic powder 6 leaves mint to taste salt to taste pepper 1/4 cup water

PROCEDURE FOR PEA PURÉE: 1. Cook the peas in a steamer or pot. 2.. Drain the peas, and place them in the robot coupe with the rest of the ingredients. Blend unti l smooth. Reserve.

INGREDIENTS FOR SCALLOPS: 2 ea. king trumpet mushrooms 3 sprigs fresh thyme to taste salt to taste pepper 1 tsp. avocado oil

PROCEDURE FOR SCALLOPS: 1. Cut the king trumpet mushroom stems into even circles. Take a sharp paring knife and score the mushroom (just enough to make a visible line) diagonally into an ‘X.’ 2. Season the mushrooms with fresh thyme, salt and pepper. 3. In a sauté pan on medium heat, add avocado oil. Once the pan is hot, add the mushrooms unti l golden brown. Set aside. 4. Opti onal: Once the dish is ready to plate, add vegan butt er to the pan and heat.

TO SERVE: Spoon and swoosh pea purée on a plate, then top with ‘scallops’ and garnish with spring vegetables and micros.

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