Vegan Scallops King Trumpet Oysters

🍄‍🟫Vegan Scallops🍄‍🟫

King Trumpet Oysters

✨For the Mushrooms “Scallops”:

• 4- large king trumpet mushrooms also known as king oyster mushrooms

• 2 tablespoons olive oil

• 1 tablespoon soy sauce

• 1 tablespoon lemon juice

• 1 teaspoon maple syrup optional for balance

• 1/2 teaspoon smoked paprika

• Freshly ground black pepper to taste

• Pinch of sea salt

✨Garlic Butter Sauce:

• 3 tablespoons vegan butter or reg unsalted butter

• 4 cloves garlic finely minced

• 1 tablespoon fresh Parsley chopped

• 1 tablespoon lemon juice

• Zest of half a lemon

• Salt to taste

Optional Garnishes:

• Fresh Parsley or Chives

• Lemon Wedges for Serving

✨Instructions:

1. Heat a cast iron skillet over medium-high heat. Add splash of olive oil and once it's shimmering, place the marinated mushroom rounds flat side down. Do not overcrowd the pan. Work in batches if necessary.

2. Let them sear undisturbed for about 3-4 minutes per side or until both sides are beautifully caramelized and crispy. This is where the magic happens-the mushrooms will develop that slightly chewy, crispy edge while staying juicy inside, like a real scallop!

✨Make the Garlic Butter Sauce:

1. Lower the heat slightly and push the mushrooms to one side of the skillet. Add the vegan butter or reg Unsalted butter to the empty side of the pan.

2. Once melted, stir in the minced garlic and sauté for 1–2 minutes until fragrant but not browned.

3. Add lemon juice and zest, then mix everything together in the pan so the mushrooms are well coated.

✨Serve and Garnish:

• Plate the mushroom scallops immediately while hot.

• Spoon any remaining garlic butter sauce over the top and finish with a sprinkle of fresh parsley or chives.

• Serve with lemon wedges on the side.