Pan Fry
"Scallop-Style" Seared King Oyster
King Oyster stems sliced into rounds and seared until they caramelize like scallops — a showstopper appetizer.
Ingredients
- 3 large King Oyster stems, sliced into 2cm rounds
- 2 tbsp neutral oil
- 1 tbsp butter
- 2 garlic cloves, crushed
- Salt & white pepper
- Lemon wedge
- Fresh dill
Method
- Score both flat faces of each round lightly in a crosshatch — this helps them caramelize evenly.
- Pat completely dry, then season lightly with salt.
- Heat oil in a heavy pan until shimmering hot. Lay rounds in without crowding the pan.
- Sear undisturbed for 3–4 minutes until a deep golden crust forms.
- Flip, add butter and garlic, and sear the second side for 3 minutes, spooning butter over as it melts.
- Finish with white pepper, a squeeze of lemon, and fresh dill. Serve immediately as a starter.
Video technique reference — narration adapted into the Arabic steps above.