Incredible vegan “scallops” made from king oyster mushrooms. This recipe, adapted from The Wicked Healthy Cookbook, makes an impressive appetizer.

I’ve followed the Sarno brothers for years, so I was thrilled when their cookbook The Wicked Healthy Cookbook was released. The book is beautiful and full of inventive, flavorful recipes. If you’re not familiar with Chad and Derek Sarno, their approach centers on bold plant-based flavors and creative techniques that make vegetables the star.

The Sarno brothers design recipes that teach technique while delivering delicious results. Chapters with playful, honest titles—like “Healthy Food Doesn’t Have to Taste Like Shit,” “Nature’s Candy,” and “The Conscious Cook’s Mindset”—show their personality and food philosophy. Their mushroom-focused recipes are especially inspired.

I chose the king oyster mushroom scallops because the idea intrigued me. I’d seen similar recipes before, but wanted to try the Sarno version. They were easier to prepare than I expected and tasted fantastic. The mushroom texture is remarkably scallop-like, and the seared crust adds a satisfying contrast.

There are other recipes in the book I’m excited to try, including Smoky Poutine, King Satay with Spicy Peanut-Ginger Sauce, and Corn Dumplings in Coconut Corn Broth. The Wicked Healthy Cookbook is available where cookbooks are sold. Below is the king oyster scallops recipe adapted from the book:

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

Yield: 6 appetizer-size servings

King Oyster Scallops with Shaved Asparagus

“Pan-searing while basting with butter builds a rich, golden crust on mushrooms. Crosscut slices of king oyster stems hold up well to this treatment. Simmering them with sea vegetables and miso in a dashi-style broth deepens their umami flavor before searing. Serve with a creamy puree of Corona beans and shaved asparagus for an elegant appetizer. Make the Corona butter ahead and keep it chilled.” —Chad

Ingredients

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 pieces kombu, 6 inches each
2 tablespoons white miso
6 king oyster mushrooms

TAMARI BUTTER

2½ tablespoons plant-based butter, softened
2 tablespoons tamari or soy sauce
1 clove garlic, minced extra-fine

SEARED SCALLOPS

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 extra-virgin olive oil
2 teaspoons yuzu juice or lemon juice
2 shallots, sliced very thin
Sea salt and freshly ground black pepper
1½ cups Corona Bean Butter (optional, for serving)

Instructions

For the scallops: Make the broth by combining 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 blend the flavors. Taste and adjust with more miso if needed.
Meanwhile, remove the mushroom caps and reserve them for another use. Slice the stems crosswise into coins about 1 inch thick so they resemble scallops. Each stem yields about 3–4 slices.
Add the mushroom “scallops” to the broth and simmer very gently for 15–20 minutes so they absorb the flavors. Use immediately or chill in the braising liquid for up to one day.
For the tamari butter: Stir together plant-based butter, tamari, and minced garlic in a small bowl.
To sear: Score the poached mushrooms with a few crosshatch cuts on both sides. Heat a large heavy sauté pan (cast iron works well) over medium-high heat. Add the oil and tilt the pan to coat. Carefully place scallops in the hot pan and sear undisturbed until golden on the bottom, 2–3 minutes. Add dollops of tamari butter around the pan and tilt to let it seep under the scallops. Flip and sear the other side 2–3 minutes, spooning melted butter over the tops as they cook to promote browning without burning. When both sides are golden, remove from heat and season with salt and pepper.
For the asparagus garnish: Using a vegetable peeler, shave each asparagus spear lengthwise to create thin ribbons, reserving the inner stalk for another use. Right before serving, bring a pot of water to a boil and prepare a bowl of ice water. Blanch the shaved asparagus for 30 seconds, then transfer to the ice bath to stop cooking.
Toss the shaved asparagus gently with olive oil, yuzu or lemon juice, and the thinly sliced shallots. Season lightly with salt and pepper, taste, and adjust as needed.
Plate: Arrange 3–4 scallops on six small plates and garnish each with a small handful of shaved asparagus. Serve with Corona Bean Butter if desired.

Notes

Excerpted from 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.

Nutrition Information:

Yield:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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