Ready for a decadent dinner! The technique is easy and you can prep the mushrooms and make the aioli ahead of time for a quick cook. Broccolini or your favorite vegetable is a great match for this dish.
1 cup Trader Joe’s Miso Broth
2 King Trumpet Mushrooms (each mushroom makes about 4 scallops)
4 T. plant based mayo
4 T. plant based sour cream
Zest from one lemon
1 T. lemon juice
5 sprigs of fresh thyme (use only the leaves)
Salt and Pepper to taste
Cut King Oyster Mushrooms into scallops, most mushrooms will give you about 4 scallops. Add mushroom scallops and broth (broth should cover mushrooms) to sauce pan and simmer covered for about 15 minutes.
While the mushrooms are simmering you can make the aioli. Combine the mayo, sour cream, lemon zest and thyme leaves. Stir and salt and pepper to taste. If you want a little more zing, add some of the lemon juice. Place in a separate container and refrigerate until ready to serve.
Remove the mushrooms from the broth. You can save the broth to make a wonderful asian soup (Noodle bowls with veggies are great). Score the mushroom top and bottom in both directions. (Like making a tic tack toe grid.)
Heat up a non-stick pan or pan with a little oil on medium heat. Add the scallops and brown on both sides.
Put a smear of the aioli on your plate and top with the scallops. Season with salt and pepper to taste and top with a little lemon juice. Enjoy!