1 Trim the stem ends of the king oyster mushrooms and slice each mushroom into 1–1.5 cm thick rounds to resemble scallops.

2 Pat the mushroom rounds dry with kitchen paper. Lightly dust both sides with the flour and season with salt and pepper.

3 Heat 1 tbsp olive oil and 1 tbsp vegan butter in a large skillet over medium-high heat until shimmering.

4 Add mushroom rounds in a single layer (work in batches if needed). Sear 2–3 minutes per side without moving them, until golden and caramelized. Transfer to a plate and keep warm.

5 Reduce heat to medium. Add the remaining 1 tbsp olive oil and 1 tbsp vegan butter to the skillet. Sauté the minced shallot until softened, about 2 minutes, then add the garlic and cook 30–45 seconds until fragrant.

6 Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half (about 1–2 minutes).

7 Stir in the vegetable broth, soy sauce, lemon juice and crumbled nori (if using). Simmer gently for 2–3 minutes until the sauce slightly thickens.

8 Return the seared mushroom scallops to the pan. Spoon the sauce over them and cook 1–2 minutes more to heat through and glaze the scallops.

9 Taste and adjust seasoning with salt, pepper, or a squeeze more lemon if desired. Sprinkle with chopped parsley before serving.

10 Serve the vegan scallops warm as an appetizer or over mashed potatoes, cauliflower purée, or a bed of sautéed greens for a main course.