Prepare the kelp broth. In a saucepan bring to a boil some water (500-700ml will do), salt, kombu and pinch of wakame.

As soon as the water starts boiling turn the heat off and let it cool completely.

Cut the stalks of the oyster mushrooms into 1 cm thick slices. Score each slice only on one side with 2 to 4 parallel cuts each way. Place the "scallops" a dish with sides deep enough to host the marinate, then and add: soy sauce, ½ cup of kelp broth, lemon wedges and sea salt, and allow to marinate for at least 30 minutes (ideally overnight).

In a large pan heat the olive oil then add the garlic (grated), finely chopped chili pepper, remaining wakame and roughly chopped capers, and cook for 1-2 minutes.

Add chopped tomatoes and fresh cherry tomatoes (cut in halves). Season with salt and white pepper.

Boil the pasta in salted water for half of the cooking time indicated on the pack.

Drain the pasta half cooked and combine it to the sauce pan, this will complete the cooking process for the last half. Using the same cooking technique as you would for a risotto, add the kelp broth a bit at a time, and wait until all the liquid has absorbed before adding some more.

Remove the mushrooms and the lemon wedges from the marinade, squeeze the lemon juice into the marinade liquid and add it to the pasta pan.

Pan fry the mushrooms in a bit of vegetable oil starting with the scored side.

Serve the pasta topped with fresh parsley and vegan pan fried scallops.