King Oyster Mushroom Scallops. If you're vegan, vegetarian, cannot or choose not to eat shellfish, this dish is for you. It has all of the texture and taste you would find in sea scallops, yet no sea creature has been sacrificed for your pleasure. King Oyster Mushrooms are an unbelievable dupe for sea scallops.

King Oyster Mushrooms are an unbelievable dupe for sea scallops. The texture and flavor is uncanny. For the king oyster scallops, start by making the broth. You can have King Oyster Mushroom Scallops using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of King Oyster Mushroom Scallops

It's 6 of large King Oyster Mushrooms.
Prepare 1 cup of no chicken or veggie broth (my opinion both work).
You need 1/2 C of dry white wine (I omitted, didn't have).
You need 1 of (6 in.) Piece dulse or Kombu seaweed (1 used Kombu).
It's 2 tsp of white miso.
It's 2 tsp of tamari or soy sauce (I use braggs liquid aminos).
It's 1 tsp of pure maple syrup.
Prepare 1 tsp of vegan Worcestershire sauce.
Prepare of Salt to taste.
You need of Toasted sesame oil for searing.

Combine the water, tamari, ginger, halved garlic, kombu, and miso in a medium saucepan. A king oyster mushroom stem sliced looks like a scallop, and so all you really need to do is whip up my tasty marinade that the mushrooms can absorb and then fry it to become a vegan scallop! You can serve as an appetizer or add to one of my easy vegan pasta dishes. Slice the stem into scallop shaped discs, keeping in mind that these will shrink slightly when cooked.

King Oyster Mushroom Scallops instructions

Cut mushroom stems crosswise into 1-inch pieces--you should have at least 16 pieces total. (Reserve the caps for another use.) Using a sharp paring knife, score both flat sides in a cross-hatch pattern..
Whisk broth, wine, seaweed, miso, tamari (or soy sauce), maple syrup and Worcestershire in a small saucepan. Heat over medium heat, whisking occasionally, until the miso dissolves, 1 to 2 minutes. Add the mushrooms and reduce heat to maintain a bare simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and let cool, stirring occasionally, for 1 hour..
Using a slotted spoon, transfer the mushrooms to a paper-towel-lined plate and pat dry. Sprinkle with salt..
Heat oil in a medium nonstick skillet over medium-high heat. Add the mushrooms and cook, turning once, until browned on both sides, about 3 minutes total. Serve the mushroom "scallops" with the sauce, if desired..

Instructions For the king oyster scallops: To make a broth, combine the water, tamari, ginger, halved garlic, kombu, and miso in a medium saucepan. Heat a Paderno's Stainless Steel Frying Pan on high heat. Add the remaining tablespoon of vegan butter into the pan. If you've had real scallops before, you'll be blown away by this version with king oyster mushrooms. These vegan seared scallops are the real deal.