King Scallops in Garlic Butter Sauce

Ingredients

• 6 large king oyster mushrooms, sliced 1-inch thick

• 1 cup vegetable broth

• 1 tbsp gluten-free tamari

• 1-1/2 tsp kelp granules

• 1 tbsp olive oil

  Garlic Butter Sauce

• 3 tbsp vegan butter

• 2 garlic cloves, minced

• 1 lemon, juiced

• Sea salt and black pepper, to taste

• 2 tbsp chopped fresh parsley

Instructions

1. With a vegetable brush, remove any dirt or debris from mushrooms and slice off

   the woody ends and mushrooms caps.

2. Slice the stems into 1 inch (2.5 cm) long pieces.

3. In a large mixing bowl or Tupperware, whisk together hot vegetable broth, tamari,

   kelp, and olive oil.

4. Add the mushrooms and marinate for 15 mins to 2 hrs.

5. After your mushrooms have marinated, melt 1 tbsp vegan butter in a large skillet

   over medium-high heat.

6. Working in batches, place marinated mushrooms, flat side down, and brown for

   6-8 mins on each side. Set aside and keep warm.

7. To make the garlic butter sauce, melt 2 tbsp vegan butter in the same skillet.

8. Add garlic and cook, stirring frequently for 1 minute, or until fragrant.

9. Stir in the lemon juice; season with salt and pepper, to taste.

10. Serve mushroom scallops in a bowl or serving dish and pour the garlic butter

    sauce over the mushrooms

11. Garnish with parsley.