I've never had a scallop so I'm not sure how authentic these are, but my parents are huge seafood fans and they both gave this two thumbs up. It's a pretty novel way to prepare king oyster mushrooms.
This recipe makes mushrooms juicy and tender with an amazing sear that truly is reminiscent of a scallop. And they are total look alikes too. Oil/butter and garlic gives the mushrooms flavor. Flavor is good.
King Oyster Mushroom ‘Scallops’
1 king oyster (trumpet) mushroom
1-2 cloves garlic, cut into fourths
1 Tbsp olive oil
1 Tbsp unsalted butter (optional)
Sea salt (truffle if you're fancy)
Gently clean mushrooms, making sure to wipe off any dirt. Slice into scallop shaped coins of uniform thickness, around 1/2 inch.
Heat a nonstick pan over medium heat. Add oil and garlic. Fry until garlic is fragrant, taking care not to burn it. Remove the garlic with a slotted spoon and set aside. Raise the heat to medium high, and add the butter. (I found I didn't need it, but it adds more flavor and a better sear.) As soon as it melts, add the mushroom slices in one even layer.
Fry, moving around occasionally but keeping the same side down, until the mushrooms are golden brown, about 3-4 minutes. Sprinkle a dash of salt and flip. Add another drizzle of oil if needed, and fry the other side, until the ‘scallops’ are golden brown and tender all the way through.
To serve, sprinkle the mushrooms with salt to taste. Scatter the fried garlic pieces on top. Drizzle with any liquid left in the pan if desired. Serve immediately over wild rice.