A delightful dish featuring king trumpet mushrooms prepared to resemble scallops, marinated for optimal flavor, and served with a creamy sun-dried tomato aioli. The dish combines a variety of ingredients for an enjoyable taste experience.
1: Use a sewing needle to poke 6-8 holes in the top and bottom of the scallops.
2: Use a knife to score the scallops at 1/2-inch depth at two angles on both sides.
3: Blend the remaining mushroom ingredients, strain out the brine, and pour it over the mushrooms in a small container.
4: Marinate the mushrooms for 2 hours.
5: Blend the sun-dried tomato ingredients until creamy.
6: Dry the scallops and add 1 tbsp of olive oil on top.
7: Add 3-4 tbsp of olive oil to a cast iron pan over medium-high heat.
8: Once the oil is slightly smoking, add the scallops and sear for 4-5 minutes on each side, adding 1 tbsp of vegan butter halfway through.
9: Top the scallops with fennel, chili, scallion, corn, and the sun-dried tomato aioli.
