1 TB canned coconut milk (skim the cream off the top of the can)
1/3 cup fresh parsley, chopped and divided
1 TB fresh lemon zest, divided
4–5 king oyster mushroom stems, sliced and soaked in warm water for 30 minutes to an hour
1–2 TB capers
fresh cracked pepper
Bring a medium-sized pot of water to a boil, then add some olive oil and salt and cook pasta according to package instructions.
While the pasta is cooking, make your sauce. Melt one tablespoon of Earth Balance in a skillet over medium heat, then add in the minced shallot and sprinkle with a couple pinches of salt, then stir to coat and saute for about 3 minutes. Add in the garlic and saute for about 2 minutes more. Increase the heat to high. After about a minute, pour in the wine white and allow to sizzle for about 30 seconds. Dial the heat back to medium, then add in the broth. Allow to simmer and reduce for a few minutes. Add in the coconut cream and stir to combine, then add in half of the fresh parsley and half of the lemon zest.
By this time, your pasta should be done. Using a slotted spoon or skimmer, drain and transfer the cooked pasta straight from the pot by spoonfuls into the sauce. Stir to combine. Let simmer under the lowest heat possible while you prepare your scallops.
In a separate skillet, melt the remaining tablespoon of Earth Balance over medium heat. Remove the mushrooms from the water (no need to dry them), then add them to the skillet and cover. Allow them soften for about 7 minutes. Remove the lid and allow the liquid to evaporate. As it does, the mushrooms will develop a slight caramelized color. Once that golden color is achieved on both sides, remove them from the heat. Add them to the skillet with the pasta and sauce, and toss to coat.
Transfer the pasta to serving bowls and sprinkle with the leftover fresh parsley, lemon zest and capers. Sprinkle with a little fresh cracked pepper and serve immediately.