Scallops Of King Oyster Mushroom Recipe

Prepare mushrooms

Trim the root end of each king oyster mushroom. Using a sharp knife or mandoline, slice each mushroom lengthwise into 4–6 scallop-like medallions about 1/2 inch (1.2 cm) thick. Pat slices dry with paper towels.

Season

Lightly brush both sides of the mushroom scallops with 2 tablespoons olive oil. Sprinkle with 3/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.

Sear scallops

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the mushroom scallops in a single layer without crowding (work in batches if needed). Sear until deep golden brown, about 2–3 minutes per side. Use tongs to flip gently. Remove seared scallops to a plate and keep warm.

After the last batch, return all scallops to the pan briefly (30 seconds) to rewarm and spoon any pan juices over them. Squeeze the juice of half a lemon over the scallops and toss gently. Adjust seasoning to taste.

Sweat aromatics

In the same skillet used for searing (wipe out excessive burned bits but keep fond), reduce heat to medium and add 1 tablespoon olive oil. Add the finely minced shallot and cook for 1–2 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Finish garlic butter

Stir in the chopped parsley and remove from heat. Spoon this garlic-aromatic mixture over the warmed mushroom scallops right before plating.

Prepare peppers

Core, seed and cut the red and yellow bell peppers into 1/4-inch strips. Thinly slice the half red onion.

Cook peperonata

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the sliced onion and cook 2–3 minutes until soft. Add the pepper strips and cook, stirring occasionally, until peppers are tender and starting to caramelize, about 8–10 minutes.

Season peperonata

Stir in 1 tablespoon red wine vinegar, 1/2 teaspoon sugar, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Cook 1–2 more minutes to meld flavors. Remove from heat and let cool slightly.

Prepare capers

If capers are salted, rinse under cold water and pat dry. Roughly chop 1 tablespoon capers; reserve 1/2 tablespoon whole for garnish.

Assemble

Arrange a small bed of baby arugula (optional) on each starter plate. Spoon a tablespoon or two of warm peperonata where scallops will sit. Place 3–4 king oyster scallops atop the peperonata. Spoon the garlic-parsley mixture and the chopped capers over the scallops. Finish with the reserved whole capers, a light drizzle of extra-virgin olive oil (if desired), a few turns of freshly ground black pepper, and microgreens or herb sprigs.

Serve immediately while scallops are warm. This starter serves as an umami-forward, vegetarian take on seared scallops with bright peperonata and briny caper accents.