KING OYSTER SCALLOPS with SHAVED ASPARAGUS and CORONA BUTTER

SERVES 6 AS A PLATED STARTER

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

KING OYSTER SCALLOPS

6 cups water

¼ cup tamari or soy sauce

3 thin slices fresh ginger (no need to peel)

6 cloves garlic, halved

2 (6-inch) pieces kombu

2 tablespoons white miso

6 king oyster mushrooms

TAMARI BUTTER

2½ tablespoons plant-based butter, softened

2 tablespoons tamari or soy sauce

1 clove garlic, minced extra-fine

SEARED SCALLOPS

2 tablespoons peanut oil or vegetable oil

Sea salt and freshly ground black pepper

SHAVED ASPARAGUS GARNISH

1 bunch asparagus, about 1 pound

2 teaspoons best-quality extra-virgin olive oil

2 teaspoons yuzu juice or lemon juice

2 shallots, sliced wicked thin on a mandoline

Sea salt and freshly ground black pepper

1½ cups Corona Bean Butter (here), for serving

FOR THE KING OYSTER SCALLOPS: To make a broth, combine the water, tamari, ginger, halved garlic, kombu, and miso in a medium saucepan. Bring to a simmer over medium heat, then simmer gently for 10 minutes to allow the flavors to blend. Taste the broth. It should have a slightly salty, slightly savory flavor. If it tastes underseasoned, add a bit more miso.

Meanwhile, remove the mushroom stems from the caps. You’ll be using only the stems, so keep the caps for another use (see Pro Tips for ideas). Slice the stems crosswise into coins about 1 inch thick. The shapes will resemble scallops. You should get 3 or 4 scallops from each stem.

Drop the scallops into the broth and simmer very gently until they absorb the flavors, 15 to 20 minutes. Use immediately or chill in the fridge in the braising liquid for up to 1 day.

FOR THE TAMARI BUTTER: Stir together the butter, tamari, and minced garlic in a small bowl.

TO SEAR THE SCALLOPS: Score the poached mushrooms with a few crosshatch cuts on each side. Heat a large heavy sauté pan (such as cast iron) over medium-high heat. Turn on a fan or open a window because pan-searing the scallops will produce some smoke. When the pan is hot, add the 2 tablespoons peanut or vegetable oil, tilting the pan to coat it evenly. Carefully place the scallops in the hot pan—tongs are helpful here. Let cook undisturbed until the scallops are nicely seared on the bottom, 2 to 3 minutes. Add dollops of the tamari butter around the pan, and tilt the pan to help it seep underneath the scallops. When it does, flip the scallops and sear the other side for 2 to 3 minutes. While searing, spoon the melted butter over the tops of the scallops. (Spooning helps to brown the scallops and keep the butter from burning on the hot pan.) Flip one or two scallops over to make sure you have a nice golden brown sear on each side. When both sides are golden brown, remove from the heat and season with salt and pepper.

FOR THE ASPARAGUS GARNISH: Using a vegetable peeler, shave each spear of asparagus along its length. Remove all of the green peel from each spear. These are the shavings you will use. Refrigerate the remaining inner white part of the asparagus for another use (see Pro Tips).

Right before serving, bring a pot of water to a boil and set up a bowl of ice water. Drop the shaved asparagus in the boiling water and cook for 30 seconds, then transfer to the ice water to halt the cooking process.

Gently toss the shaved asparagus with the olive oil, yuzu juice, and shallots. Season lightly with salt and pepper and taste, adding more seasoning if you think it needs it.

Grab 6 small plates and swoosh a big spoonful of Corona butter on each plate.

Place 3 or 4 scallops on the Corona butter and garnish with a small handful of shaved asparagus.

Pro Tips

Slice the leftover mushroom caps and use in a stir-fry or soup, or chop them to add to the mushroom filling in Porcini Ravioli (here). You could also add them to Mushroom Stock (here).

If the mushroom stems are different diameters, you can use a small ring mold or cookie cutter to cut them uniform (if you’re fussing for a special occasion). To use the leftover broth, strain out the solids and use the broth to cook noodles.

You can pan-fry the leftover asparagus for a veg bowl. Or add it to a stir-fry. Or do what we did for the green sauce dollops in the photo: Blanch the leftovers and a few asparagus spears in boiling water for 30 seconds, shock in ice water, then puree with a little olive oil and salt. That gives you a simple asparagus puree to decorate the plate here and there.