This was a fun discovery for plant-based eaters a while back – the long stem and linear fibers of a king trumpet mushroom (aka king oyster mushroom), when cut crosswise, make pretty ideal vegan substitutes for sea scallops! To give them an oceany flavor, they are dry brined with sea salt and sheets of nori or kombu before pan searing over medium high heat. Many recipes recommend cutting a cross hatch pattern to help form a crispier crust, and I can confirm that is the case! Anchored with the obsidian and nutty forbidden black rice, swimming in a creamy blended asparagus sauce, and topped with al dente asparagus tips and garlic chips to liven up the texture party with their crispity crunchy goodness.
Cook the forbidden black rice as normal, Sandwich the mushroom rounds in between the nori or kombu for about 20 minutes to let the flavor transfer onto the mushrooms, Trim off the woody ends of the asparagus spears, and blanch them in boiling salted water for about 2 minutes. Drain, reserving about 1/2 cup of the water, Slice 2" tips off the asparagus and reserve them for presentation, blend the the rest of the asparagus with the reserved blanching liquid and olive oil, set sauce to the side, Cut shallow crosswise hatches into one of the cut sides of each mushroom, Sear them in a screaming hot pan until they develop a golden color on each side, Serve on top of the asparagus sauce, along with the black rice and asparagus tipsSeared Vegan Scallops (King Trumpet Mushroom)
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