Directions

1Slice the mushrooms into discs and then score them on both sides so that they look like little tennis rackets

2Make up a marinade by adding the nori, miso, fish sauce and soy sauce to the veg stock and whisking together

3Place the ‘scallops’ in the marinade for 1 hour

4Melt some butter in a pan and fry the ‘scallops’ on both sides for 2-3 minutes until caramelised and then set aside to keep warm

5Heat the sriracha in a pan and then add the wine and combine

6Add the tagliatelle, lime juice and coriander and heat through

7Serve in a bowl with the ‘scallops’ on top