King Oyster Scallops Recipe
Dive into an ocean of flavor without ever leaving your kitchen! These pan-seared King Oyster Scallops offer a meaty, umami-rich experience that satisfies seafood cravings while staying plant-based. Forget bland, rubbery mushrooms – we’re talking tender, golden rounds bursting with savory notes and a satisfying sear. This recipe is surprisingly simple, transforming humble King Oyster mushrooms into a restaurant-worthy main course fit for any occasion. So ditch the guilt and embrace the taste bud thrill – your taste buds (and the planet) will thank you!
Recipe
King Oyster Scallops Recipe
Ingredients and Method
KING OYSTER SCALLOPS RECIPE INGREDIENTS
- 2 cups vegetable broth
- 1 cup coconut aminos
- 1 teaspoon white miso paste
- 4 slices fresh ginger root
- 6-8 garlic cloves, cut in half
- 1 large piece of nori, shredded by hand
- 6 king oyster mushrooms, cut to 3/4″ thickness rounds
KING OYSTER SCALLOPS RECIPE METHOD
- Whisk the marinade ingredients together and transfer to a sealable bag.
- Slice the mushrooms to about 1 ½” thickness, not using either end.
- Score the surface of each cut mushroom cross-wise.
- Add the mushrooms to the marinade in the bag and allow to chill in the fridge for a few hours or overnight.
- Heat a skillet to a high heat, add the mushrooms – do not crowd them, you’ll have to work in batches – add a little bit of broth.
- Bring the heat down to a medium-high-heat and as the mushrooms sear and caramelize a bit, you can transfer those to a serving dish.
- Add broth as necessary to the skillet so as to not burn.
- Serve right away or keep warm in oven.