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King Oyster Scallops

By: Rosa Basile Marrello

King Oyster mushrooms have the PERFECT texture. Cooked in a lemon garlic butter sauce with fresh parsley, they are out-of-this-world delicious! They are seared in a hot pan until beautifully browned and drenched in a delicious lemon garlic butter sauce. They make a perfect appetizer or main course.


1 pound King Oyster Mushrooms (450g)

1 Tablespoon olive oil, plus more for brushing

¼ teaspoon sea salt

¼ teaspoon black pepper

⅛ teaspoon paprika

4 Tablespoons Butter

3 Cloves crushed garlic

1 Tablespoon Lemon Juice Freshly Squeezed

2 Tablespoons fresh parsley, chopped


1. Cut the ends off the King Oyster mushrooms and then slice the stems into 1-inch thick discs.

2. Place them on a baking tray and then brush the mushroom rounds with olive oil. Then turn them over and brush the other side.

3. Sprinkle the tops with sea salt, ground black pepper and paprika.

4. Preheat a skillet over medium-low heat. Coat it with a thin layer of olive oil.

5. Add the mushroom scallops to the hot skillet, seasoned side down.

6. While the first side is searing, season the other side with sea salt, ground black pepper and paprika.

7. Cook for around 2 minutes and then flip. The seared side should be golden brown.

8. Cook the other side for around 2 minutes and when both sides are seared and golden brown, return them to the baking tray.

9. Repeat with the rest of the scallops, adding (and heating) more oil if needed, until all of them are seared and golden brown.

10. Then add butter and crushed garlic to the same skillet that you seared the mushroom scallops in.

11. Let the butter and garlic cook for around 1 minute until fragrant. It should be lightly golden and fragrant, not burnt.

12. Add lemon juice and parsley to the pan and then turn off the heat.

13. Add all the mushroom scallops back to the pan. It's okay to crowd them in the pan at this point because they are only going back in to get coated with sauce, or you can do them in two batches.

14. Gently move the scallops around in the sauce, and use a spoon to pour sauce over the top of the scallops gently.

15. Serve with a sprinkle of ground black pepper, fresh chopped parsley and fresh lemon slice.



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