Remember when we tried to convince ourselves that portobellos were a legit substitute for burgers? We've mostly shed that delusion, but it's not a stretch to say that king oysters are meaty. When hard seared or roasted, they develop a delicious brown crust, sweet and full of umami, with a juicy, chewy center. I like to slice these crosswise, thickly, so that they resemble sea scallops, sear them, and serve them as a main course. They're great accompanied by anything you'd serve with actual scallops.
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