Print

King Oyster Mushroom Scallops (Vegan Scallops) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 62 reviews

Delicious and easy vegan scallops made from king oyster mushrooms, marinated and pan-seared to perfection with a garlicky herb butter. This plant-based seafood alternative offers a savory, tender texture great for serving over rice, pasta, or mashed potatoes.

Ingredients

For the Mushroom Scallops

  • 2 large king oyster mushrooms (aka trumpet mushrooms)
  • 2 tablespoons neutral flavored oil (like canola or light olive oil), divided
  • 1 teaspoon kelp flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons hot water

For the Garlic Herb Butter

  • 4 tablespoons vegan butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Make the garlic herb butter: In a bowl, mix 4 tablespoons of softened vegan butter with 2 cloves of minced garlic and 1 tablespoon of fresh chopped parsley until well combined. Set aside for later use.
  2. Prepare the marinade: In a shallow dish, combine 2 tablespoons of hot water with 1 tablespoon of oil, 1 teaspoon of kelp flakes, and 1/4 teaspoon of sea salt. Stir to dissolve the salt and distribute the kelp flakes evenly.
  3. Prepare the mushrooms: Rinse the king oyster mushrooms under cool running water to remove dirt or debris. Using a sharp knife, cut off the brown top section of the mushroom stem and remove the tough bottom part. Slice the stem into approximately 1/4-inch thick rounds. Score the rounds by cutting crisscross diagonal lines about halfway through each piece to allow the marinade to penetrate better.
  4. Marinate the mushroom scallops: Place the sliced mushrooms into the prepared marinade, ensuring they are well coated. Let them sit for at least 15 minutes; they can be refrigerated and marinated for up to 3 hours prior to cooking.
  5. Cook the scallops: Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of oil. Remove the mushroom slices from the marinade, draining off excess liquid. When the pan is hot, add the mushrooms and cook for 3 to 4 minutes on each side until nicely browned and tender.
  6. Add finishing touches: Once the mushrooms are cooked, turn off the heat and add the prepared garlic herb butter and the juice of 1/4 lemon to the pan. Toss gently to coat the mushrooms with the flavorful butter sauce.
  7. Season and serve: Season with additional salt and pepper to taste. Garnish with fresh parsley and lemon wedges. Serve the vegan scallops over your favorite base such as rice, quinoa, mashed potatoes, risotto, or pasta for a satisfying meal.

Notes

  • King oyster mushrooms have a meaty texture ideal for mimicking scallops; other mushroom types won’t work as well.
  • Scoring the mushroom rounds helps the marinade penetrate for better flavor.
  • You can marinate the mushrooms up to 3 hours in the refrigerator if you want to prep ahead.
  • Use vegan butter and oil with neutral flavor to keep the scallops light and flavorful.
  • Serve immediately after cooking for best texture and flavor.
  • Pair with citrusy sides or fresh herbs to enhance the seafood-like taste.

Find it online: https://recipethrive.com/king-oyster-mushroom-scallops-vegan-scallops-recipe/