This is a fully vegan treat using one of the more exotic mushrooms you’ll see. The king oyster mushroom can be cut, scored, and seared just like a scallop, and all it takes is a bit of light seasoning for you to achieve meatless nirvana. My Asian slaw made of bell peppers, bean sprouts, carrots, and edamame is the perfect compliment to this pseudo-shellfish dish that you definitely have to try!
Slice raw king oyster mushroom into scallop-sized medallions and score each on one side with a checkerboard pattern.
Season with salt and pepper, then sear each side in hot oil, flipping when one end becomes crispy golden brown. Squeeze lemon juice over your scallops.
Toss thinly-sliced bell peppers and carrots, bean sprouts, and edamame beans with pad thai sauce and serve with mushroom scallops.