I've looked for king oyster mushrooms for YEARS! Desperate to make vegan "scallops"! And when I give up, what do I happen upon at the Yes! market? King Oyster Mushrooms.
Was it worth the wait? YES! You cook the mushrooms exactly how you cook regular scallops, so for future recipes, I'll be consulting my favorite non-vegetarian blogs with a plethora of scallop recipes -- Handy Eats.
Source: Cafe Delites | Serves: 4 | Time: 15 min
Changes: used mushrooms instead of scallops; used vegan butter; replaced parsley with basil; skipped the lemon juice because I just forgot it. Womp womp.
2 tbsp olive oil
20 oz king oyster #mushrooms, trimmed and stems cut into "scallops"
3 tbsp unsalted vegan butter, divided
4-5 large garlic cloves, minced
S&P, to taste
1/4 cup dry white wine
1/4 cup chopped basil
Cherry tomatoes, halved
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the mushrooms in a single layer without over crowding the pan (work in batches if needed).
Season with salt and pepper to taste and fry for 2-3 minutes on one side, then flip and fry again for 2 minutes until crisp.
Remove from skillet and transfer to a plate.
Melt 2 tablespoons of vegan butter in the same pan. Add in the garlic and cook until fragrant (1 minute).
Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of vegan butter.
Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.