Begin by preparing the mushroom "scallops". Slice your king oyster mushroom stems and skewer 3-4 pieces on wooden sticks. You should end up with circles and you can choose your desired thickness. I'd recommend 1-1.5" in height. Mix together gluten free soy sauce, garlic, coconut sugar and sesame oil if using and brush sauce all over all sides of mushroom scallops. If you have time, you can also let marinate for 30 minutes or so before cooking. Either grill, or pan sear on high heat on each side for a few minutes, until golden brown.

Next, to prepare salad, add edamame shucked corn, radish, sliced green onion and sesame seeds. Add tamari citrus vinaigrette to taste, and salt and pepper to finish.

To serve, enjoy salad cold or hot, alongside mushroom "scallops"! The salad can be prepared in advance, but I'd recommend grilling or pan searing the scallops when you're ready to enjoy.