These vegan scallops are made with delicious, meaty king oyster mushrooms marinaded in a savory, umami-packed miso-soy glaze for the perfect main or side dish.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Chinese, Japanese, Korean
Diet Vegan, Vegetarian
Prep Time 5minutes
Cook Time 12minutes
Marinade Time 30minutes
Total Time 47minutes
Servings 2
Author Julia
Ingredients
3king oyster mushrooms
Miso Soy Marinade
1inchginger(minced)
2clovesgarlic(minced)
2tablespoonwhite miso paste
1tablespoonsoy sauce
1tablespoonrice vinegar
½tablespoonsesame oil
1tablespoonsugar
Pan Sear Portion
1tablespoonolive oil(sub vegan butter)
2clovegarlic(minced)
¼cupvegetable broth(low sodium)
1stalkscallion(chopped)
½tablespoonwhite sesame seeds(optional)
Instructions
Slice king oyster mushrooms into 1 inch thick rounds. Make a criss-cross pattern onto the top.
Whisk together miso paste, soy sauce, sesame oil, sugar, rice vinegar, ginger, and garlic to make the marinade. Pour over the sliced mushroom and let marinade for at least 15 minutes to an hour.
Heat up pan and add olive oil. Add minced garlic and sauté for 30 seconds. Place mushroom rounds in, cook the first side for 5 minutes or until seared.
Flip mushrooms and cook the other side for 3-5 minutes. Add in ¼ cup of vegetable broth to deglaze the pan and let simmer until liquid has evaporated.
Add in chopped scallions and cook down for about 20 seconds.
Serve and top with extra scallions and white sesame seeds.