"Ozark Scallops" using Black Pearl King Oyster Mushrooms
- Prep: Separate the caps (save for another dish) and slice the stems into 3/4-inch rounds.
- The "Seafood" Marinade: For a deeper flavor, soak the rounds in liquid crab boil for a few hours in the fridge.
- Cook: Season with Cajun spices and sear in butter (or oil) for 3–4 minutes per side until caramelized.