A rainbow of fresh vegetables topped with umami vegan scallops and drizzled with sesame lime sauce.
Clean and cut your King Oyster mushroom stems into scallop sized chunks. Score the ends with a sharp knofe in a cross hatch pattern as you would a scallop. In a edium bowl mix together the rice wine vinegar, maple syrup or agave, dark sesame oil, miso paste and GF Tamari. Toss your mushroom slices in and let sit for 5 minutes.
Heat a pan over medium heat and add to it your scallops(scored ends down) and marinade. Cover the pan and allow to cook 6 minutes. Uncover and flip each scallop. Allow to cook 2 more minutes until the bottoms are golden.
While scallops are cooking prep your fruit and veggies. Slice the fruit to manageable pieces. Cut your vegetables. I shredded my carrots as you can see.
Place 1 cup of rice or quinoa into each bowl. Top with sliced fruits and vegetables. Nestle an avodado half into each bowl, drizzle sesame lime sauce over everything.
Top with "scallops" and serve with pickled ginger.