© 2023 | http://angiesrecipes.blogspot.com
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© 2023 | http://angiesrecipes.blogspot.com
These fake "scallops" are made from the meaty, chewy King Trumpet mushroom stems and have the similar texture and appearance to the real stuff. They are first seared in a hot pan until beautifully golden brown and then drenched in a deliciously tangy lemony garlic butter sauce with fresh marjoram. It's naturally gluten-free, keto and nutritious. You can serve them with pasta, over salads or on a bed of your favourite dip.
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- Cut the ends off the mushrooms and then slice the stems into 1 inch thick rounds. Save the caps for frittata or stirfries.
- Place them on a large platter and then brush the mushroom rounds with olive oil. Then turn them over and brush the other side. Sprinkle the tops with sea salt, black pepper and paprika flakes.
- Preheat a cast iron skillet over medium-high heat. Coat the skillet with a thin layer of olive oil. Add the mushrooms to the hot skillet, seasoned side down. While the first side is searing, season the other side.
- Cook for 2-3 minutes until golden brown, flip, and then cook again for 2-3 minutes. Remove them to a platter.
- Add the butter and chopped garlic to the pan. Cook for a minute until fragrant. Add in lemon juice and marjoram. Turn the heat to low and return the mushrooms to the pan. Use a spoon to pour sauce over the top of the mushrooms until they are well coated. Taste and season with more salt and pepper. Sprinkle some lemon zest over if desired.
© 2023 | http://angiesrecipes.blogspot.com
© 2023 | http://angiesrecipes.blogspot.com
 |
 |
Oh yum! Love the look of all your recipes Angie, your culinary art is exceptional.
ReplyDeleteLooks so good and sounds so simple. I will check the local Asian market for these mushrooms.
ReplyDeleteFabulous.
ReplyDeleteThanks for sharing this recipe.
All the best Jan
Looks so good for a dinner!
ReplyDeleteBoy do those look good. I haven't had scallops in such a long time!
ReplyDeleteNice!
ReplyDeleteGracias por la receta. Se ve muy rico. Te mando un beso.
ReplyDeleteLove scallops! But won't say no to these fake ones especially when they are mushrooms cooked in butter, garlic and all the aromatic herbs and spices
ReplyDelete...Angie, this looks fabulous and you plate it as art.
ReplyDeleteThey do look good, love mushrooms.
ReplyDeleteMolto interessante questo piatto, io adoro i funghi e preparati in questo modo devono essere favolosi
ReplyDeleteI love mushrooms but I've never seen this very special variety. This looks like the perfect way to serve them or even the real thing. Looks amazing to me Angie.
ReplyDeleteVery interesting recipe which I truly want to try! May have to substitute the mushroom for a shiitake or large Swiss brown - trumpets not always available :) - thanks!
ReplyDeleteMe encantan los champiñones y esta receta va bien a cualquier variedad. Y lo bonita que se ve.
ReplyDeleteUn beso.
C'est tellement appétissant
ReplyDeleteBon dimanche
well that's an interesting idea to turn mushrooms into scallops. I do love a mushroom! Yum to this.
ReplyDeleteDidn't even know there is such mushroom.
ReplyDeleteLooks delicious.
ReplyDeleteGarlic will save the world one day!
ReplyDeleteI blogged about these fake scallops in 2015 and 2016 and believe it or not, I haven’t made them since! Your post is a friendly reminder, thank you.
ReplyDeleteEva https://kitcheninspirations.wordpress.com/
Hello,
ReplyDeleteI love the sea scallops, this looks delicious. Take care, have a happy day and a great new week!
I love seafood so this looks really really delicious Angie. Thanks for the recipe. hugs-Erika
ReplyDeleteA true feast of kings!
ReplyDeleteoh that browned glaze is perfection!
ReplyDeleteTe han quedado unos champiñones deliciosos. Una receta muy original y nutritiva.
ReplyDeleteThey look just like scallops, what an inventive recipe!
ReplyDeleteBeautiful! We were just at Borough market in London, and they had the most beautiful mushrooms, including the trumpets!!!
ReplyDeleteIt is perfect for the parmiggiano dry tomato bread!!....I love it!!.....Abrazotes, Marcela
ReplyDeleteLooks delicious. I haven't had fresh scallops for quite a long time.
ReplyDeleteOnce again Great Food to try. I so want to try it. Thanks a lot for the recipe
ReplyDeletesembrano buonissimi!
ReplyDeleteFake scallops with mushrooms look real scallops, delicious preparation 😋😋
ReplyDeleteFake scallops or not, these look yummy!
ReplyDeleteHugs and blessings, Angie
Sadly I have never seen King Trumpet mushrooms here and scallops are so expensive!! Cheers Diane
ReplyDeleteAt first sight, I thought it was potatoes. These mushrooms are incredible!
ReplyDeleteThat looks so delicious! I love mushrooms and this is a wonderful way to present them.
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
Hi Angie, I've never liked mushrooms but my better half loves them and she'd kill for a dish like this. It really looks good and I would take a bite to see what I thought. Mushrooms are a 'texture' thing with me. Take Care, Big Daddy Dave
ReplyDeleteIt's incredible how they can mimic the texture and appearance of real scallops. Seared in a hot pan until beautifully golden brown, they must have a wonderful meaty and chewy texture.
ReplyDeleteSuch a great idea and such a delicious and pretty dish. So unique, to boot! :-) ~Valentina
ReplyDeleteI see.... the scallop is fake....
ReplyDeletehowever, the foods sound tasty.... yummy