Vegan Garlic Butter “Scallops” (King Oyster Mushrooms)
Golden-seared king oyster mushroom scallops basted in garlicky vegan butter with a squeeze of lemon. Simple, bold, and addictive.
Equipment
- Sharp knife
- Cutting board
- Paper towels
- Large skillet (cast iron or stainless preferred)
- Tongs
- Spoon
Ingredients
- 4, large king oyster mushrooms stems only, cut into 1 to 1 1/4-inch rounds (280–420 g stems total, caps reserved for another use)
- 1 tablespoon olive oil, or neutral oil like avocado (15 ml)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegan butter, plus 1 tablespoon more if you like it extra saucy (28 g + 14 g optional)
- 4, cloves garlic minced (12–16 g)
- 1/2 teaspoon paprika, optional for color (1 g)
- 1/4 teaspoon red pepper flakes, optional (0.5 g)
- 1, medium lemon juiced (30–45 g juice, about 2–3 tablespoons)
- 2 tablespoons parsley, finely chopped (6–10 g), or chives as substitute
Instructions
- Cut the mushrooms into “scallops.” Twist off the caps and save for later. Slice the thick stems into 1 to 1 1/4-inch rounds so they look like big scallops. Try to keep the thickness consistent so they cook evenly.
- Score them for that restaurant look and better sauce cling. On one flat side of each round, lightly score a shallow crosshatch pattern about 1/8-inch deep. Flip and score the other side. Don’t cut too deep or they can split.
- Dry them like you mean it. Lay the rounds on paper towels and press firmly on both sides. The drier they are, the better they brown. If they still look damp, give them another quick pat.
- Season right before they hit the pan. Sprinkle both sides with kosher salt, black pepper, and paprika if using.
- Sear for a deep golden crust. Heat a large skillet over medium-high for 2 minutes. Add olive oil. Place the mushroom rounds in a single layer, scored-side down first. You should hear a strong sizzle. Cook 3–4 minutes without moving them until the bottoms are deeply golden and you can see browning in the score marks. If they’re browning too fast, drop to medium. If they’re pale, keep the heat up and give them time.
- Flip and finish the second side. Flip and cook 2–3 minutes more until golden. If the pan looks dry, add a tiny splash more oil.
- Make the garlic butter in the same pan. Lower heat to medium-low. Add vegan butter. Once melted and gently foaming, add minced garlic and red pepper flakes (if using). Stir constantly 30–60 seconds until the garlic smells fragrant and sweet, not browned. If the garlic starts to brown fast, pull the pan off the heat for 10 seconds and keep stirring.
- Baste and glaze. Spoon the garlic butter over the scallops for 30–45 seconds. Add half the lemon juice (start with about 1 tablespoon) and toss the pan so everything gets glossy.
- Taste and adjust without wrecking it. Taste one. If it needs brightness, add the remaining lemon juice a little at a time. If it needs more pop, add a pinch more salt. If it tastes sharp, add 1 tablespoon more vegan butter to round it out.
- Finish and serve. Turn off the heat. Toss in parsley. Spoon any garlic butter left in the pan over the scallops and serve immediately while they’re hot and juicy.
Notes
- Best pan for browning: Cast iron or stainless gives you the strongest crust. Nonstick works, but the color will be lighter.
- Don’t crowd the pan: If your skillet is small, sear in two batches so they brown instead of steaming.
- Make-ahead: You can cut and score the mushrooms up to 24 hours ahead. Store airtight in the fridge with a paper towel in the container to absorb moisture.
- Storage: Leftovers keep 3 days refrigerated. Reheat in a hot skillet with a little butter or oil until warmed and re-crisped, 2–3 minutes per side. Avoid microwaving if you want the sear to stay cute.