This meal is always such a treat. It’s such a yummy and decadent meal. Definitely great for special occasions as It feels really fancy. Even though it’s super easy!
Once upon a time scallops were my favorite & this doesn’t disappoint.
The most challenging thing about this meal is finding large enough mushrooms to make scallops. You can find ones with thinner stems pretty easy but will reduce & hold up like thicker stems will.
With a family of four we have to look a little harder for bigger mushrooms. So for that reason I wrote the recipe for 2 people. As it will be easier to find the mushrooms, it’s easy to double this recipe
I like to have this with a simple rice pilaf, or a garlic pasta, and a simple salad, even garlic toast is a great addition.
Think Mediterranean or Italian for your flavors. It will work with either.
8 oz King oyster Mushrooms (look for large fat stems
2 tbs of Capers
2 whole julienned roasted red peppers (if using jarred peppers, about ¾ cup)
1- fresh chiffonade basil leaves
1 tbs of avocado oil (or high temp oil)
3 tbs of vegetable stock
1 tbs of vegan butter
Cut mushrooms horizontally along the stem to 1 inch thickness, season with salt and pepper.
Add oil to pan at medium/high temperature. Get oil hot but not smoking.
Add mushrooms to pan and sear, this will take 3-4 minutes on each side. You are looking for a golden color.
Once seared on both sides remove mushrooms set aside on a plate.
Add your 3 tablespoons of stock to de glaze the pan, Followed by capers and red bell peppers. Warm for one to two minutes in pan sauce, finish the pan sauce with your vegan butter and basil leaves.
Once butter is melted, spoon pan sauce over “scallops.”