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Mushroom 'Scallops' over Lemon-Pea Purée

This elegant dish transforms King Oyster mushroom stems into meaty, seared 'scallops,' served over a vibrant, silky pea purée with bright lemon notes.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 main portions
Course: Appetizer, Dinner, Main Course
Cuisine: Modern, Plant-Based, Seafood-Style, Vegan
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Mushroom Scallops
  • 2 large King Oyster mushrooms stems only, about 1.5 inch thick
  • 1 tbsp high-smoke point oil like avocado or canola
  • 1 tbsp plant-based butter optional, for basting
  • 2 cloves garlic smashed
  • 2-3 sprigs fresh thyme
  • to taste fine sea salt and black pepper
  • optional Flaky sea salt for finishing
Lemon-Pea Purée
  • 10 oz frozen peas about 2 cups
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 to 1/2 cup vegetable broth or plant-based cream
  • 2-3 leaves fresh mint optional
  • optional microgreens or extra herbs for garnish

Equipment

  • Blender or Food Processor
  • Large skillet (cast iron preferred)
  • Steamer basket (optional)
  • Small saucepan
  • Knife and Cutting Board

Method
 

  1. Prepare the Purée: Steam or blanch the frozen peas until bright green (3-4 min). Drain and immediately transfer to a high-speed blender.
  2. Add the lemon juice, lemon zest, 1/4 cup vegetable broth (or cream), mint leaves (if using), fine sea salt, and black pepper. Blend until perfectly smooth and velvety, adding more liquid if needed.
  3. Transfer the purée to a small bowl and keep warm (e.g., in a makeshift double boiler) while cooking the mushrooms.
  4. Prepare the 'Scallops': Trim the King Oyster stems and slice crosswise into thick rounds (about 1.5 inches). Score a shallow cross-hatch pattern on both sides of each round.
  5. Heat a large skillet (cast iron preferred) over medium-high heat with the oil. Season the scored mushrooms generously with salt and pepper.
  6. Place the mushrooms in the hot pan in a single layer. Cook undisturbed for 4-5 minutes until deeply golden-brown. Resist the urge to flip early.
  7. Flip the mushrooms. If using, add the plant-based butter, smashed garlic, and thyme to the pan. Baste the mushrooms for another 3-4 minutes until second side is equally golden-brown.
  8. Drain on a paper towel-lined plate. For serving, spread the purée on the plate and nest the 'scallops' on top. Garnish with flaky sea salt and microgreens.

Notes

Using frozen peas is critical for achieving a vibrant green color and smooth texture. Ensure the skillet is hot before adding the mushrooms to ensure a good sear. Do not score the mushrooms too deeply, as they might break.