Seared Lion’s Mane “Scallops” with Brown Butter

Cut into thick rounds, Lion’s Mane sears into golden medallions with a tender, springy centre that genuinely recalls a scallop. Finished in brown butter, it makes an elegant little starter that belies how simple it is.

Ingredients

• 250 g Lion’s Mane, cut into 2 cm rounds

• 1 tbsp neutral oil

• 40 g butter

• 1 clove garlic, crushed

• Flaky salt and white pepper

• Lemon and chopped parsley, to finish

Method

1. Pat the rounds dry and season lightly with salt.

2. Heat the oil in a pan over medium-high. Lay in the rounds and press gently. Sear undisturbed for 3–4 minutes until a golden crust forms, then flip and sear the other side.

3. Add the butter and garlic. As the butter foams and turns nutty brown, spoon it over the medallions for a minute.

4. Finish with flaky salt, white pepper, a squeeze of lemon and parsley. Serve at once, while the crust is crisp.

Chef’s note

Even, 2 cm rounds cook at the same rate and give you that clean scallop shape. Save any ragged offcuts for the tacos or pulled recipe.