Recipe · Mushroom 101
Seared King Oyster "Scallops" with Brown-Butter Capers
VeganThick King Oyster stems sliced into rounds, scored, and seared hard in butter cook into something convincingly scallop-like. The score grips the brown-butter sauce. Restaurant-grade, weeknight-doable.
-
1
Slice the King Oyster stems into 1-inch-thick rounds. (Save the caps for another use — slice and stir-fry tomorrow.)
-
2
Use a paring knife to score a cross-hatch pattern about 1/8-inch deep on one side of each round. This is the scallop trick.
-
3
Season the rounds with kosher salt and white pepper on both sides.
-
4
Heat 2 Tbsp butter and the olive oil in a heavy skillet over medium-high heat until the butter foam subsides.
-
5
Add the rounds scored-side down. Sear undisturbed 3-4 minutes until deeply golden and the scoring has caramelized.
-
6
Flip, sear 3 more minutes. Move to a warm plate.
-
7
Drop heat to medium. Add the remaining 2 Tbsp butter and the smashed garlic. Swirl, letting the butter brown to deep amber.
-
8
Add capers (careful — they spit). Cook 30 seconds.
-
9
Off heat, stir in lemon juice, parsley, chives.
-
10
Plate the scallops scored-side up. Spoon brown-butter sauce over.
-
11
Finish with flaky salt. Serve over crusty bread or wilted greens.
Steps
More from this mushroom
Other ways to cook King Oyster
King Oyster Yakitori with Tare Glaze
Thick King Oyster stems cut into chunks, threaded on skewers, grilled or broiled with a sticky soy-mirin tare. Restaurant-grade izakaya appetizer; about 25 minutes start to finish.
Korean-Style King Oyster Bulgogi Bowl
King Oyster stems sliced like flank steak, marinated in a sweet-savory soy-pear-garlic bulgogi, seared hot, piled over rice with a fried egg and quick pickles. Better than the takeout version, no joke.