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Grilled “Scallop” Satay

King Oyster Scallops
Serves: 2
Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients

For the Sriracha Peanut Sauce:

  • 1/4 cup peanut butter
  • 1 tablespoon coconut aminos, soy sauce or tamari
  • 1/2 lime, juiced
  • 1-2 teaspoon sriracha sauce
  • 1 tablespoon hot water
  • 1 teaspoon sesame oil or olive oil
  • Pinch of sea salt

For the Scallop Marinade:

  • 1 packet of Guan’s King Oyster Scallops
  • 1 1/2 tablespoon avocado oil
  • 1 tablespoon coconut aminos, soy sauce or tamari
  • 1 lime, juiced
  • Pinch of sea salt
  • Pinch of black pepper
  • 1 pack of skewers

Instructions

  • Start by making the sriracha peanut sauce. Combine all the ingredients into a bowl and whisk well until all of the ingredients are mixed together. Set aside as you prepare the skewers.
  • In a medium bowl, mix together all the ‘scallop’ ingredients. Mix well so that each side of the mushroom is coated in the oil and coconut aminos mixture. Set aside and let absorb for about 15 minutes.
  • Now thread 4-5 mushroom pieces onto each skewers. Using a grill pan, grill the mushrooms on medium-high heat until golden brown, about 6-8 minute each side, or until tender. Be sure to press down with the back of a glass, on the skewers, so that the facedown side of the mushrooms gets those beautiful char marks. Repeat this step for the remaining side. Serve the grilled mushrooms with the sriracha dipping sauce and enjoy!