KING Mushroom Scallops with Garlic Butter White Wine sauce | Wicked Kitchen, Mushroom Masterclass

Prepare the King Oyster Mushrooms:

• Cut the stem end off each mushroom.
• Score both sides of the mushroom with shallow incisions to help them brown.
• Chop the remaining mushroom pieces into smaller bits to be added to the spinach later.

Sear the Mushroom Scallops:

• Heat vegetable oil in a cast iron pan over medium-high heat until very hot.
• Place the mushroom scallops in the center of the pan.
• Cook until nicely browned on one side.
• Flip the scallops over.
• Season with salt and pepper.

Bake the Mushroom Scallops:

• Add a knob of butter to the pan.
• Place the pan in a 200 degrees Celsius oven for about 5 minutes.

Make the Garlic Butter White Wine Reduction:

• Remove the pan from the oven and place it back on the stovetop over medium heat.
• Add minced garlic to the pan.
• Add white wine (approximately 1/4 cup).
• Add more butter to create a creamy sauce.

Wilt the Spinach:

• Add the baby spinach to the pan with the garlic wine sauce.
• Season with a pinch of salt and a pinch of pepper.
• Add the chopped mushroom bits to the pan.
• Cook until the spinach is wilted, allowing it to soak up the sauce.

Assemble and Serve:

• Place a bed of cooked Wicked Purple Rice (or other rice) on a plate.
• Top with the mushroom scallops.
• Spoon the wilted spinach and sauce over the scallops.
• Drizzle extra sauce around the edge of the plate.
• Serve immediately.