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King Oyster Scallops in Garlic Butter

Yields2 Servings

Highly impressive dinner party starter! Adapted from The Edgy Veg recipe.
(Highly recommend using the discarded pieces of mushroom to make 'bacon' to sprinkle on top - see separate 'king oyster mushroom bacon' for instructions.)

For the Scallops
 3 large oyster mushrooms
 240 ml veg broth
 2 tbsp white miso
 1 tbsp soy sauce
 1 sheet nori (ripped into a few pieces)
 1 tbsp olive oil
 100 ml white wine
For the Sauce
 2 tbsp vegan butter
 5 cloves garlic
 ½ lemon, juiced
 1 tsp dried parsley
 salt and pepper to taste

Cut each end of the mushroom off and either discard or set aside to make vegan bacon (see separate recipe).
Slice the stems width-way to make 3 scallops per mushroom.


Score each flat side of the scallop with a knife in a criss-cross shape


Combine the remaining scallop ingredients into a marinade and add the scallops for a minimum of 15 mins but ideally around 2 hours.


Heat some oil in a pan and then add the scallops, browning for around 5 mins on each side - set aside and keep warm


For the sauce, melt the butter in the scallop pan and add the garlic and parsley for a few minutes. Once the garlic starts to turn brown it's time to remove from heat, add lemon juice, salt and pepper to taste.


Serve the scallops topped with the garlic sauce
Works great on a bed of samphire (boiled for 30 seconds and then immediately drained) topped with king oyster bacon.

Nutrition Facts

Servings 2