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.