Prepare the mushroom scallops

1. Slice the thick stems of the king oyster mushrooms into rounds of approximately 2–2.5 cm. You should get 3–5 rounds per mushroom depending on its size. Using a small sharp knife, score both flat sides of each round in a light criss-cross pattern, and cut about 3 mm deep in a diagonal grid.

Sear the scallops

1. Heat the olive oil in a heavy pan over medium-high heat until shimmering. Add the mushroom rounds scored-side down in a single layer. Do not move them, just let them sear undisturbed for 2–3 minutes until deeply golden and caramelised on the first side.
2. Flip and sear the other side for another 2–3 minutes until equally golden. Reduce the heat to medium. Add the vegan butter and minced garlic to the pan. As the butter melts and foams, tilt the pan and spoon the garlic butter repeatedly over the mushroom scallops, basting them for about 1 minute until they are glossy and fragrant. Add vegan fish sauce or soy sauce now if using.
3. Remove the scallops from the pan and set aside. They will hold their heat well while you make the pasta.

Cook the pasta

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti or linguine until al dente (about 1 minute less than the packet instructions).
2. Before draining, scoop out at least ½ cup (120ml) of the starchy pasta water and set aside. This is essential for the sauce, don't skip it.

Make the lemon garlic pasta

1. In a large pan or the same pot used for the mushroom scallop, heat the olive oil and vegan butter over medium heat. Add the minced garlic and cook for 1–2 minutes until soft and fragrant, do not let it brown.
2. Add the lemon zest and stir for 30 seconds. Pour in the lemon juice and half the reserved pasta water. Add the nutritional yeast or vegan parmesan and stir well. The sauce should begin to look slightly creamy and glossy as it emulsifies.

Toss the pasta

1. Add the drained pasta directly to the sauce. Toss vigorously for 1–2 minutes, adding more pasta water a splash at a time until the sauce is silky and coats every strand. It should look glossy rather than watery or dry.
2. Season generously with salt and black pepper. Taste and adjust: more lemon juice for brightness, more nutritional yeast for depth.

Garnish & Serve

1. Twirl the pasta into two shallow bowls or onto plates, then arrange the mushroom scallops on top. Scatter with dried parsley, a pinch of Chilli flakes if using, and an extra grating of lemon zest.
2. Finish with a crack of black pepper and, if you want that final satisfying moment, a fresh squeeze of lemon juice directly over the scallops just before serving.