King Oyster Scallops with Shaved Asparagus
Friday, November 15, 2019
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"The technique of pan-searing while basting with butter creates a rich, golden crust on mushrooms. It works great on crosscut slices of king oyster mushrooms, which have thick, firm stems and relatively small caps. It’s even better when you simmer king oyster scallops with sea vegetables and miso in a dashi-style broth to amp up their savory umami taste before pan-searing. With a creamy puree of Corona beans and some shaved asparagus, the seared scallops make a sexy plated appetizer. Make the Corona butter a few days ahead of time and keep it in the fridge." —Chad
Ingredients
Vegetarian, Gluten free
∙ Serves 6
Produce
1 bunch Asparagus
6 cloves Garlic
1 clove Garlic, fine
3 thin slices Ginger, fresh
6 King oyster mushrooms
2 6-inch pieces Kombu
2 Shallots
Condiments
3/8 cup Tamari or soy sauce
2 tbsp White miso
2 tsp Yuzu juice or lemon juice
Baking & Spices
2 Sea salt and freshly ground black pepper
Oils & Vinegars
2 tsp Olive oil, best-quality extra-virgin
2 tbsp Peanut oil or vegetable oil
Dairy
1 1/2 cups Corona bean butter
2 1/2 tbsp Plant-based butter
Liquids
6 cups Water
Ingredients
Vegetarian, Gluten free
∙ Serves 6
Produce
1 bunch Asparagus
6 cloves Garlic
1 clove Garlic, fine
3 thin slices Ginger, fresh
6 King oyster mushrooms
2 6-inch pieces Kombu
2 Shallots
Condiments
3/8 cup Tamari or soy sauce
2 tbsp White miso
2 tsp Yuzu juice or lemon juice
Baking & Spices
2 Sea salt and freshly ground black pepper
Oils & Vinegars
2 tsp Olive oil, best-quality extra-virgin
2 tbsp Peanut oil or vegetable oil
Dairy
1 1/2 cups Corona bean butter
2 1/2 tbsp Plant-based butter
Liquids
6 cups Water