"Scallop" Scampi

Directions

1. Cut the king oyster mushrooms into thick, round discs, like scallops.
2. Make the poaching broth: heat 2 tbsp of the olive oil in a large pot and briefly saute the 2 sliced shallots and 2 mashed garlic cloves, without browning.
3. Add the 1 cup white wine, vegetable stock, lemon juice, thyme sprigs, nori pieces, tamari, Worcestershire sauce, miso paste, Old Bay, and pinch of sea salt.
4. Add the mushroom discs and simmer for 1 hour, stirring every 15 minutes.
5. Lift the "scallops" out of the broth and pat them thoroughly dry with paper towels.
6. Sear the discs in a hot pan until golden brown on each side, so they resemble real scallops.
7. Bake at 350°F for 8 to 10 minutes, until crisp on the outside and soft and juicy inside.
8. Meanwhile, make the sauce: thinly slice the remaining 8 garlic cloves and 2 shallots. Melt the vegan butter with the remaining olive oil in a pan and briefly saute the garlic and shallots, without burning.
9. Deglaze with the 1/4 cup white wine.
10. Stir in the full spice blend.
11. Add the baked scallops to the sauce and toss over low heat until well coated. Cook the pasta according to package directions, toss with the scampi so every strand is coated, and serve with lemon wedges.