Incredible, vegan, King Oyster Scallops, made from King Oyster Mushrooms! Recipe from The Wicked Healthy Cookbook, and makes for an impressive appetizer.
I’ve been following the Sarno brothers for YEARS, so you may have an idea about how excited I was to see that they’ve put together an incredible cookbook, that just The Wicked Healthy Cookbook came out. And wow, is gorgeous! If you’re not familiar with Chad and Derek, check out their site and see how much they’ve got going on (hint: it’s a lot).
This book is great for those of you who absolutely love food and cooking. The Sarno bros put together dishes that inspire, teach new techniques, and are above all, damn delicious! With chapters like “Healthy Food Doesn’t Have to Taste Like Shit”, “Nature’s Candy”, and “The Conscious Cook’s Mindset”, they bring you in with their mushroom innovations, and get you to stay with their food philosophy.
I chose the king oyster mushroom scallops, as they caught my eye, and seem like an awesome idea! I’ve seen the concept from Olives for Dinner, before, but wanted to follow the Sarno execution and see what it’s all about. I’ll tell you what, I was not disappointed in the least! They were simpler to prepare than I had anticipated (though I skipped the corona butter), and tasted amazing. The mushroom texture was really similar to what I remember scallops being like!
And before I get to the recipe, here are some other dishes I’m planning on giving a go! Recipes such as: Smoky Poutine, King Satay with Spicy Peanut-Ginger Sauce, and Corn Dumplings in Coconut Corn Broth, are making me drool. You can find TWHC where books are sold and on amazon! Now, for the star, King Oyster Scallops:
1 year: Blackberry Cheesecake Popsicles // 2 years: Spicy Chocolate Shake with Cinnamon Fries // 3 years: Vida Vegan Con // 4 years: Beefy Jackfruit Tacos // 5 years: Seitan Sauerkraut Sandwich // 6 years: Peanut Butter and Jelly Oatmeal
King Oyster Scallops with Shaved Asparagus
“The technique of pan-searing while basting with butter creates a rich, golden crust on mushrooms. It works great on crosscut slices of king oyster mushrooms, which have thick, firm stems and relatively small caps. It’s even better when you simmer king oyster scallops with sea vegetables and miso in a dashi-style broth to amp up their savory umami taste before pan-searing. With a creamy puree of Corona beans and some shaved asparagus, the seared scallops make a sexy plated appetizer. Make the Corona butter a few days ahead of time and keep it in the fridge.” —Chad
KING OYSTER SCALLOPS
- 6 cups water
- ¼ cup tamari or soy sauce
- 3 thin slices fresh ginger no need to peel
- 6 cloves garlic halved
- 2 6-inch pieces kombu
- 2 tablespoons white miso
- 6 king oyster mushrooms
- 2½ tablespoons plant-based butter softened
- 2 tablespoons tamari or soy sauce
- 1 clove garlic minced extra-fine
- 2 tablespoons peanut oil or vegetable oil
- Sea salt and freshly ground black pepper
SHAVED ASPARAGUS GARNISH
- 1 bunch asparagus about 1 pound
- 2 teaspoons best-quality extra-virgin olive oil
- 2 teaspoons yuzu juice or lemon juice
- 2 shallots sliced wicked thin on a mandoline
- Sea salt and freshly ground black pepper
- 1½ cups Corona Bean Butter see below, for serving (optional, pg. 150)
For the king oyster scallops: To make a broth, combine the water, tamari, ginger, halved garlic, kombu, and miso in a medium saucepan. Bring to a simmer over medium heat, then simmer gently for 10 minutes to allow the flavors to blend. Taste the broth. It should have a slightly salty, slightly savory flavor. If it tastes under-seasoned, add a bit more miso.
Meanwhile, remove the mushroom stems from the caps. You’ll be using only the stems, so keep the caps for another use (see Pro Tips for ideas). Slice the stems crosswise into coins about 1 inch thick. The shapes will resemble scallops. You should get 3 or 4 scallops from each stem.
Drop the scallops into the broth and simmer very gently until they absorb the flavors, 15 to 20 minutes. Use immediately or chill in the fridge in the braising liquid for up to 1 day.
FOR THE TAMARI BUTTER: Stir together the butter, tamari, and minced garlic in a small bowl.
TO SEAR THE SCALLOPS: Score the poached mushrooms with a few crosshatch cuts on each side. Heat a large heavy sauté pan (such as cast iron) over medium-high heat. Turn on a fan or open a window because pan-searing the scallops will produce some smoke. When the pan is hot, add the 2 tablespoons peanut or vegetable oil, tilting the pan to coat it evenly. Carefully place the scallops in the hot pan— tongs are helpful here. Let cook undisturbed until the scallops are nicely seared on the bottom, 2 to 3 minutes. Add dollops of the tamari butter around the pan, and tilt the pan to help it seep underneath the scallops. When it does, flip the scallops and sear the other side for 2 to 3 minutes. While searing, spoon the melted butter over the tops of the scallops. (Spooning helps to brown the scallops and keep the butter from burning on the hot pan.) Flip one or two scallops over to make sure you have a nice golden-brown sear on each side. When both sides are golden brown, remove from the heat and season with salt and pepper.
FOR THE ASPARAGUS GARNISH: Using a vegetable peeler, shave each spear of asparagus along its length. Remove all of the green peel from each spear. These are the shavings you will use. Refrigerate the remaining inner white part of theasparagus for another use (see Pro Tips).
Right before serving, bring a pot of water to a boil and set up a bowl of ice water. Drop the shaved asparagus in the boiling water and cook for 30 seconds, then transfer to the ice water to halt the cooking process.
Gently toss the shaved asparagus with the olive oil, yuzu juice, and shallots. Season lightly with salt and pepper and taste, adding more seasoning if you think it needs it.
Grab 6 small plates, place 3 or 4 scallops on each plate and garnish with a small handful of shaved asparagus.
Excerpted from the book THE WICKED HEALTHY COOKBOOK by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno.Reprinted with permission of Grand Central Life & Style. All rights reserved.
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