Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, king oyster mushroom scallops. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

King Oyster Mushroom Scallops is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. King Oyster Mushroom Scallops is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have king oyster mushroom scallops using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make King Oyster Mushroom Scallops:

1. Prepare 6 large King Oyster Mushrooms
2. Prepare 1 cup no chicken or veggie broth (my opinion both work)
3. Take 1/2 C dry white wine (I omitted, didn't have)
4. Make ready 1 (6 in.) Piece dulse or Kombu seaweed (1 used Kombu)
5. Make ready 2 tsp white miso
6. Make ready 2 tsp tamari or soy sauce (I use braggs liquid aminos)
7. Prepare 1 tsp pure maple syrup
8. Make ready 1 tsp vegan Worcestershire sauce
9. Prepare Salt to taste
10. Prepare Toasted sesame oil for searing

Instructions to make King Oyster Mushroom Scallops:

1. Cut mushroom stems crosswise into 1-inch pieces–you should have at least 16 pieces total. (Reserve the caps for another use.) Using a sharp paring knife, score both flat sides in a cross-hatch pattern.
2. Whisk broth, wine, seaweed, miso, tamari (or soy sauce), maple syrup and Worcestershire in a small saucepan. Heat over medium heat, whisking occasionally, until the miso dissolves, 1 to 2 minutes. Add the mushrooms and reduce heat to maintain a bare simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and let cool, stirring occasionally, for 1 hour.
3. Using a slotted spoon, transfer the mushrooms to a paper-towel-lined plate and pat dry. Sprinkle with salt.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add the mushrooms and cook, turning once, until browned on both sides, about 3 minutes total. Serve the mushroom "scallops" with the sauce, if desired.

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