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Vegan scallops / Zucchini / Red shiso

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Eclo, formerly known as “Le Champignon de Bruxelles”, is an urban farm that produces exotic mushrooms, microgreens and baby herbs. Founded in 2014, it operates today around 3,000 m2 of the Cureghem Cellars, in Brussels city center. Making it the biggest underground farm in Belgium.

30 min

2 p


– 175g eryngiis.
– 1 round zucchini.
– 1L of fish broth.
– Thyme / tijm.
– 1 lemon
– 2 cloves garlic
– Decoration: Red Shiso.


  1. Cut the eryngiis widthwise into 4-5cm pieces.
  2. Marinate them for 30 minutes in 1 liter of boiling fish stock.
  3. Wash the courgettes and cut them into slices 2-3cm thick.
  4. Fry the zucchini with the garlic and olive oil in a pan over high heat for 5 min. Cover and cook over low heat for 12 minutes.
  5. Drain the marinated eryngii and score each side in a checkerboard pattern. Fry each side in butter on a very hot pan.
  6. Arrange the courgettes on a plate. Place one or more vegetable scallop(s) on top. Sprinkle with thyme and red shiso. Sprinkle with lemon.