1. In a small dish mix garlic powder, smoked paprika, thyme, and cayenne pepper.
2. With a damp paper towel, gently wipe off mushrooms to remove any dirt.* Trim off mushroom caps and slice mushroom stems into 1/2 inch wide medallions.** With tip of knife, score the top of each medallion with a cross hatch pattern. Toss medallions lightly with olive oil.
3. Rinse cavolo nero under cold water and pat dry. Remove the thick center spine of each leaf. Massage cavolo nero with olive oil. (You can save the spines to blend in smoothies for extra fiber.)
4. Wash and slice tomato.
5. Slice sourdough bread (if using).
6. Heat a cast iron skillet or heavy-bottom pan over medium-high heat. The pan must be hot to create a sear on the scallops and cavolo nero.
7. The skillet is hot enough when you can hold your palm over it for only a few seconds. Carefully add enough oil to coat bottom of skillet. (Be prepared for the oil to dance or spatter a bit.)
8. On one half of skillet, arrange scallop medallions. Generously sprinkle tops with dry herb and spice mix. Reserve enough seasoning mix for second side of scallops. Sear until scallops are deep golden brown. It will probably take 2-4 minutes. (Edges may become blackened.)
9. Flip scallops over to sear other side. Sprinkle with herb and spice mix.
10. At the same time you are searing the second side of scallops, add cavolo nero and tomatoes to other half of skillet. Sauté greens and tomatoes while scallops are searing.
11. When scallops are fully seared and cavolo nero is wilted and a little blackened, remove everything from skillet. In the still hot skillet, grill sourdough slices.
12. Generously drizzle scallops and cavolo nero with lemon. Taste and season with sea salt.
Serve hot with additional lemon wedges and grilled sourdough bread.
*I suggest wiping off mushrooms with damp cloth. Rinsing mushrooms under water will make them difficult to sear properly.
**The caps of the king oyster mushrooms can also be eaten. Save them for another dish or cook with medallions. I have omitted them from this recipe only because they don’t have the scallop shape.
Also by Robin: Carrot & Daikon Sweet and Sour Refrigerator Pickles
Related: Marsala Braised Mushrooms
Stuffed Cremini Mushrooms
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Photos: Robin Kurotsuchi