Step 1

Preheat a seasoned cast iron skillet over medium low heat. Coat it with a thin layer of olive oil if needed.

Step 2

Slice the king oyster mushroom stems into 1 inch thick rounds and pat dry. (Reserve the caps for another recipe or just use them here if you don’t mind the shape).

Step 3

Brush or spray one side of the oyster mushroom rounds with olive oil then season with a pinch of sea salt, black pepper and sweet paprika. Use your hand to spread the spices all over the top.

Step 4

Add the vegan scallops to the hot skillet seasoned side down. You should hear it sizzle nicely when it hits that hot pan. Cook for approximately 2 minutes per side until a nice golden brown color is achieved (stay close by, don't overcook).

Step 5

Meanwhile season the other side with salt, pepper and a tiny pinch of paprika. Flip and cook another 2 minutes or so. Transfer to a bowl and keep warm.

Step 6

Add the vegan butter (or a mix of vegan butter ad olive oil) to the skillet you cooked the vegan scallops in. Mix in the grated garlic and cook just until fragrant, about 30 seconds or so taking care not to burn it, you just want to tame it down a bit.

Step 7

Squeeze in the lemon and add the parsley then transfer the "vegan scallops” back into the sauce. Adjust seasonings with salt and pepper and serve hot over mashed potatoes, Aglio e olio pasta or a slice of bruschetta.