King Oyster Mushroom Scallops with Vegan Lemon Garlic Butter Sauce

What you'll need

• 1 lb king oyster mushrooms (the larger, the better for scallop-sized medallions)
• Neutral oil (grapeseed, sunflower, peanut, or avocado oil for optimal searing)
• ¼ cup olive oil
• 3 tablespoons vegan butter
• 6 cloves garlic, minced
• Juice of one fresh lemon
• 1 cup cashew milk (or other milk alternative)
• Nutritional yeast
• Salt and pepper to taste
• Chopped chives (optional)
• Chili oil (optional)
• Lemon zest (optional)

How to make it

1. 01

   Start by slicing your king oyster mushrooms into 2-inch thick rounds to make vegan scallop medallions.

2. 02

   Heat a cast iron skillet or a heavy-bottomed pan over medium heat with neutral oil until it shimmers.

3. 03

   Place your mushroom rounds flat-side down in the hot oil and resist the urge to move them.

4. 04

   Let them sear without disturbance for 3-4 minutes until they are golden brown and caramelized.

5. 05

   Flip and cook the second side for another 3-4 minutes.

6. 06

   NOTE: If needed, work in batches; overcrowding the pan will steam your mushroom scallops instead of searing them.

7. 07

   While those are cooking, melt your vegan butter in a saucepan over medium heat, then add the olive oil to form a rich sauce base.

8. 08

   Toss in the minced garlic and sauté for about 2 minutes until it is fragrant and lightly golden.

9. 09

   Add the fresh lemon juice and let it reduce slightly.

1. 10

   Then stir in the nutritional yeast until it is incorporated.

2. 11

   Slowly whisk in the cashew milk and let your vegan lemon garlic sauce simmer for 5 minutes until it thickens nicely.

3. 12

   Season with salt and pepper to taste.

4. 13

   Add your seared king oyster mushroom scallops to the lemon garlic butter sauce and toss gently to coat each scallop.

5. 14

   Let everything simmer together for 1-2 minutes so the flavors can combine.

6. 15

   Garnish with chopped chives, lemon zest, or a drizzle of chili oil.

7. 16

   Serve as a standalone dish or over pasta, rice, quinoa, but be sure not to forget the crispy bread!