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Scallops in Kimchi Broth, with Pickled Habanero & Shallot

These VEGAN King Oyster Mushroom Scallops, in a Mushroom / Kimchi Broth, with Pickled Habanero & Shallot are sure to impress any of your vegan or non vegan friends.  

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Author Brianna Gallo


  • 8 habanero peppers
  • 6 shallots
  • 3 tbs cane sugar
  • 3 tbs pink salt
  • 3/4 cup red wine vinegar
  • 3/4 cup rice vinegar
  • 1 + 3 1/2 cups water
  • 2 tbs juniper berries
  • 2 tbs pink peppercorns
  • 5 green cardamom pods
  • 5 star anise
  • 1 cinnamon stick
  • 2 tbs whole cloves
  • 8 king oyster mushrooms stems only
  • 3 tbs miso paste mellow white miso
  • 2 lemongrass sticks
  • 1 cup seaweed
  • 1 lemon
  • 1 lime
  • 1/4 cup mirin
  • 2 tbs olive oil or vegan butter
  • 3 + 1 tbs sea salt
  • 16 oz mushroom broth Brothee Wild Mushroom Broth
  • 1/4 cup vegan kimchi
  • 1/4 cup mushroom caps reserved from your king oyster mushrooms
  • 1 inch ginger
  • micro cilantro any micro greens work for the garnish


  1. Add your 1 cup of water, star anise, juniper berries, cinnamon stick, cardamom pods, pink peppercorns, cloves, red wine vinegar, rice vinegar, cane sugar, and pink salt to a pot and bring to a boil.  Reduce to a simmer and cover, allowing to cook for about 15 minutes. 

  2. While your pickling brine is cooking, slice your habanero & shallots, and add into separate mason jars.  Once the brine is ready, strain it, and add the liquid to the jars.  Cap your jars, and place in the fridge for at least 30 minutes, but overnight is ideal. 

  3. For the scallops, add your 3 1/2 cups water, miso paste, seaweed, lemon (juiced), lime (juiced), 1 shallot, lemongrass, mirin and 3 tbs sea salt to a pot, bring to a boil and reduce to a simmer. 

  4. Top & tail your king oyster mushrooms (saving the caps), and slice the stems into about 3/4"-1" thick rings (mimicking the size of a scallop).  Add them to your broth and cover.  If you have a steamer attachment, add that in so it weighs the mushrooms down and they're forced to stay under the liquid and not float the whole time.  Cook for about 15 minutes, until tender. 

  5. Add your oil or butter to a skillet over medium high heat.  Drain off your mushroom stems, and add them one by one into the pan.  Allow to cook for about 3-4 minutes on each side, or until golden brown.  Place on a paper towel lined plate when finished to drain off excess oil, and sprinkle with salt right before removing them from the pan.   

  6. For the kimchi mushroom broth, place your mushroom broth, kimchi, mushroom caps, and ginger into a pot with 1 tbs. sea salt.  Bring to a boil, reduce to a simmer and allow to cook for 10 minutes.  Strain out the kimchi, ginger, and mushroom caps before serving. 

  7. To plate, add your scallops in a circle around the dish.  Then gently pour in about 1/4 cup of your mushroom kimchi broth.  Place a pickled habanero & shallot slice over each scallop, and place your micro greens in the center.  Serve while hot & enjoy!