Step 1

Cut the ends off the King Oyster mushrooms and then slice the stems into 1 inch thick discs.

Step 2

Place them on a baking tray and then brush the mushroom rounds with olive oil. Then turn them over and brush the other side.

Step 3

Sprinkle the tops with sea salt, ground black pepper and paprika.

Step 4

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

Step 5

Add the mushroom scallops to the hot skillet, seasoned side down. You should hear it sizzle nicely when it hits the hot pan.

Step 6

While the first side is searing, season the other side with sea salt, ground black pepper and paprika.

Step 7

Cook for around 2 minutes and then flip. The seared side should be golden brown.

Step 8

Cook the other side for around 2 minutes and when both sides are seared and golden brown, return them to the baking tray.

Step 9

Repeat with the rest of the scallops, adding (and heating) more oil if needed, until all of them are seared and golden brown.

Step 10

Then add vegan butter and crushed garlic to the same skillet that you seared the mushroom scallops in.

Step 11

Let the vegan butter and garlic cook for around 1 minute until fragrant. It should be lightly golden and fragrant, not burnt.

Step 12

Add lemon juice and parsley to the pan and then turn off the heat.

Step 13

Add all the mushroom scallops back to the pan. It's okay to crowd them in the pan at this point because they are only going back in to get coated with sauce, or you can do them in two batches.

Step 14

Gently move the scallops around in the sauce, and use a spoon to gently pour sauce over the top of the scallops.

Step 15

Serve with a sprinkle of ground black pepper, fresh chopped parsley and fresh lemon slices.