King Oyster Scallops with Glazed Grilled Endive and Radicchio

Name: King Oyster Scallops with Glazed Grilled Endive and Radicchio
Yield: Makes 10 to 15 scallops, depending on size of Mushrooms; enough for 2 shareable plates
Cuisine: American
Ingredients: ¼ teaspoon kala namak (Indian black salt); 1 teaspoon wakame powder; Stems from 2 to 3 large king oyster mushrooms, cut into rounds approximately ½ inch thick; ¼ cup tamari or Soy-Less Sauce; 1 teaspoon dulse flakes; 1 teaspoon rice wine vinegar; ¼ teaspoon blackstrap molasses; 1 tablespoon flaxseed oil

Preparation info

Makes
10 to 15
scallops, depending on size of Mushrooms

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Plating is easy when your ingredients are beautiful, and the king oyster scallops and orange-glazed endive and radicchio make the process simple and fun. Meaty textures, sweet orange bursts, and savory grill flavors combine to make a great bite. This dish is ideal for sharing from one plate, tapas-style.

Ingredients

Marinade

¼ cup tamari or Soy-Less Sauce
1 tablespoon flaxseed oil

Americas
United States
Main course
Vegan

Method

Combine all the marinade ingredients in a bowl and whisk by hand until aerated and the color has lightened uniformly. Do not use a hand mixer.
Place the mushroom stem rounds into a wide, flat casserole dish or other shallow dish (not a bowl). Spoon the marinade over the stems, being careful to only expose the tops and bottoms (the cut sides) to the marinade. Ma