Seared Mushroom "scallops" Recipe

Trim and slice

Wipe king oyster mushrooms with a damp cloth to remove dirt. Trim off the woody bottoms. Slice each mushroom crosswise into 1/2- to 3/4-inch thick rounds to resemble scallops. Aim for consistent thickness so they cook evenly.

Flatten and season

If any rounds are very tall, gently press them flat with the palm of your hand to create a more scallop-like shape. Pat the slices dry with a paper towel to remove surface moisture. Season both sides with the sea salt, black pepper, and garlic powder, distributing evenly.

Heat pan

Place a large heavy skillet (cast iron preferred) over medium-high heat. Add the neutral oil and heat until shimmering but not smoking, about 1–2 minutes.

Sear mushrooms

Working in a single layer (do not overcrowd the pan), add the mushroom rounds flat-side down. Sear without moving for 2.5–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes until browned and cooked through. If you have more rounds than fit, sear in batches, adding a splash more oil if necessary.

Butter baste

After the final flip, reduce heat to medium. Add the unsalted butter to the pan and tilt the pan slightly to pool the melted butter. Spoon the butter over the mushroom scallops for 30–45 seconds to impart flavor and help glaze the surface.

Add lemon and herbs

Remove the pan from heat. Sprinkle the chopped parsley and drizzle the fresh lemon juice over the seared mushrooms. Toss gently in the pan so each piece is coated with butter, lemon, and herbs. Taste and adjust salt and pepper if needed.

Arrange microgreens or baby arugula lightly on a serving plate (optional). Place the seared mushroom scallops on top. Finish with a small pinch of smoked paprika for color and a quick squeeze of lemon from the wedges. Serve immediately while hot.