Cut the tops off the mushrooms (If you are also making my vegan clam sauce recipe, dice up and set aside. See vegan clam sauce recipe)
Cut the mushroom stems into 1/2 inch thick slices. These will be our “scallops”
In a pot, bring 3 cups of water to a boil on med/high heat
Add 1 tsp of salt, 1/2 the nori sheet (torn up into smaller pieces), juice of 1/2 a lemon and 2 tsp of low sodium soy sauce (optional: sub out for 2 tsp of liquid aminos). Mix together in pot.
Add in your 1/2 inch sliced mushroom stems (aka your scallops) and bring heat down medium so the liquid is at a simmer.
Simmer mushroom stem “scallops” for about 6-8 minutes, stirring occasionally. Note: the mushrooms will float so you will need to periodically submerge the stems while you stir.
While mushroom stems are simmering, prepare marinade. To a glass container add juice of 1/2 a lemon, zest of 1 lemon, 1/2 nori sheet (torn up), 1 tbsp of miso paste, 1/4 rice vinegar, 1/4 vegetable oil. Stir marinade together.
After 5-7 minutes of simmering, remove mushroom stem slices out of the water (drain or scoop out). Add to marinade and let it sit in marinade for 2-4 hrs (the longer the more flavor will absorb)
After 2-4 hrs, take mushroom stem slices out of marinade and pat dry with paper towel.
Use a knife to make two slits into both sides of the mushroom stem making an “X” shape. Be careful not to cut too deep or cut all the way through. If you do accidentally cut through, they are still useable – our goal is to simply keep the “scallop” shape.
Heat a medium size pan on medium-high heat. Heat 1 tsp of oil to pan. Once the pan is pretty hot with the oil, put the “scallops” (mushroom stems) into pan and sear for about 3-4 minutes on both sides or until the “scallops” have a nice crispy/seared outside. 3-4 minutes will ensure the “scallops” are cooked through.
Add to prepared linguine, “seafood” salad, risotto, or on its own!