Cut the mushrooms into 3 cm slices, discarding the ends and the tops
Add them to the water with the crushed nori sheet and let it rest for about 1 hour, flipping them 30 minutes
Heat the oil in a skillet, pat dry the scallops and fry them for about 4 to 6 minutes or until golden brown
On another skillet, add the wine and let it reduce by half
In lower heat, add the vegan butter, let it melt and add the thyme, the salt and onion powder, the black pepper, the garlic, and the lemon, then add a piece of the nori and remove it before serving
Serve it with fresh thyme immediately after making it.