Bring 1 cup water to a boil, covered, in a small pot. Add 2 cups of peas (the amounts for the topping and for the purée) and salt. Cook until peas are bright green and tender, about 2 minutes.

Strain peas over a bowl and reserve cooking liquid.

Add lemon juice, salt, pepper, 1 ½ cups of peas (set aside the remaining ½ cup peas for the topping), oil, and reserved pea cooking liquid to a blender or food processor and purée until smooth.

Add mint leaves and purée until just combined but pieces of mint are still visible. Set aside.

Preheat the oven to 400 degrees Fahrenheit. Add a sheet of parchment paper to a baking sheet.

Whisk together all of the ingredients for the marinade in a wide bowl. (Optional: remove 1 tsp of marinade and set aside to add to shallots). Cut rice paper into thick strips (you can stack 2 at a time to cut them). Dip one strip into the marinade then stick the other strip to it to fuse the two strips together. Then, dip each side into the marinade (you can use your fingertips to spread around the marinade a bit onto the bacon strips).

Place on baking sheet. Repeat with additional rice paper/rice paper strips until the baking sheet is filled. Bake for about 7 to 9 minutes. Finely chop bacon. Set aside.

Add thinly sliced shallot to a pan with a drizzle of olive oil (and 1 tsp of bacon marinade if desired) until softened and lightly browned. Set aside.

Heat olive oil in a pan over medium heat. Add the 1 inch thick sliced oyster mushrooms in a single layer. Cook 2-4 minutes until golden brown, flip and brown the other side.

Push mushrooms to one side of the pan. Melt the vegan butter in the pan and add the garlic and sauté for 1 minute.

Add the vegetable broth or miso broth. Stir to incorporate the mushrooms into the sauce.

Divide mint and pea purée into the centre of 4 plates, smoothing it out with a spoon.

Overtop the purée on each plate, sprinkle thinly sliced vegan bacon and shallots.

Divide oyster mushroom scallops into 4 plates, placing them in the middle of each plate. Sprinkle peas and finely chopped mint over top each plate.