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Citrus Glazed King Oyster Mushroom "Scallops" with Avocado Tomato Salsa (GF, V)


Citrus Glazed King Oyster Mushroom "Scallops" with Avocado Tomato Salsa (GF, V)

Source: Handy Eats | Serves: 2-3 | Time: < 30 min


Changes: used king oyster #mushrooms instead of scallops, replace fresh ginger with a small amount of ground allspice; replaced honey with agave nectar; used cherry #tomatoes instead of a plum #tomato; replaced red onion with shallot; increased the amount of diced jalapeño;


Ingredients


"Scallops"

2 bunches of king oyster mushrooms, stems cut to scallop size

1/4 tsp salt

1/4 tsp black pepper


Glaze

1/4 cup fresh lime juice

1/4 cup fresh orange juice

2 tbsp fresh lemon juice

1 tsp ground allspice

2 tbsp agave nectar

1 tsp EVO

1/4 tsp ground red pepper

1 garlic clove, crushed

1/2 cup chopped green onions

1/4 cup finely chopped fresh cilantro


Salsa

1/2 cup chopped cherry yomatoes

1 small diced peeled avocado

1/4 cup finely chopped shallot

1 tbsp finely chopped fresh cilantro

1 chopped jalapeño pepper

1 tbsp lime juice

1/2 tsp olive oil

1/8 tsp salt

1/8 tsp black pepper

1 garlic clove, crushed


Instructions

To prepare "scallops," heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl with the "scallops;" toss well. Add scallops to pan; cook 4-5 minutes on each side or until browned. Remove from pan; keep warm.


To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the "scallops;" add green onions and 1/4 cup cilantro. Toss well.


To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well.


I served salsa as a side. I'm sure you can make meal as more of a bowl.

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