🍄 The Secret to Irresistible King Oyster Mushroom Scallops #shorts #mushroomscallops

Get ready to drool with this secret recipe for Irresistible King Oyster Mushroom Scallops!

This plant-based dish will blow your taste buds away and leave you wanting more.

Perfect for vegans or anyone looking for a tasty and unique dish to try. #shorts #mushroomscallops

Scallops

4–5 large king oyster mushrooms
1–2 tbsp butter
2 cloves garlic, grated
1 tbsp white miso paste
2 tbsp warm water
½ sheet nori
splash of water to deglaze (optional)

For Bok Choy

1 tablespoon olive oil
5 cloves garlic, minced
2 large shallots, minced
2 pounds baby bok choy (halved or quartered)
2 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon crushed red pepper

Slice oyster mushroom stems into 1 or 1 1/2 inch slices. Score each side of mushroom slice with a crosshatch pattern. Remove mushroom tops and save them for another recipe.
In a pan, melt butter on medium heat and add garlic, sautéing lightly until fragrant. Be sure not to burn the garlic.
Add mushrooms to the pan, score side down, and cook on low heat for 4-5 minutes. Flip, mushrooms and cook the other side for 3-4 minutes, until golden brown.
Whisk miso paste with 2 tbsp of warm water to thin, then pour into the pan. Add sheet of nori and baste scallops with the butter sauce and nori and cook for an additional 2-3 minutes. If desired, you can deglaze with a splash of water. Set mushrooms aside.

Next make the bok choy. Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
Sprinkle with crushed red pepper and serve immediately. Enjoy!