King oyster mushrooms are an amazing replacement for scallops. You really just replace scallops and follow instructions as usual. A friend of mine has over a dozen scallop recipes on her blog and the new Farmers Market sells king oyster mushrooms, so mushroom scallops might become a weekly staple.
Source: Handy Eats | Serves: 2-3 | Time: ~20 min
Changes: used mushrooms instead of scallps, replace ginger with allspice (allergy issue), replaced honey with agave nectar,
Ingredients
Mushroom Scallops
1 lb king oyster mushrooms, washed and cut to resemble scallops
S&P, to taste
Glaze
1/4 cup lime juice
1/4 cup orange juice
2 tbsp lemon juice
1 tsp allspice
2 tbsp agave nectar
1 tsp olive oil
1/4 tsp ground red pepper
1 garlic clove, crushed
1/2 cup chopped green onions
1/4 cup finely chopped fresh cilantro
Instructions
To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken.
Mover to the mushrooms. Heat a large nonstick skillet over medium-high heat. Toss mushrooms with salt and pepper. Add "scallops" to pan; cook 2-3 minutes on each side or until browned. Remove from pan; keep warm.
Drizzle the citrus glaze over the scallops; add green onions and 1/4 cup cilantro. Toss well.
I served with zoodles and cherry tomatoes.