Vegan  Scallops

Yield

4 people

Time

20 minutes

Vegan Scallops - really dive into the cruelty-free pool, leave those bivalves alone, and make this vegan recipe instead! 

Ingredients

– 1 lb King Oyster Mushrooms – 4 Tbsp vegan butter I used Miyoko’s European – 1 tsp olive oil – 3-4 cloves garlic grated – 1 pinch sweet paprika – 1/4 cup Italian parsley chopped – 1/2 lemon + extra wedges for serving – S & P to taste

1. Prep – Preheat a cast iron skillet. Slice the mushroom stems into 1-inch medallions and pat dry.

2.  Season – Spray the mushroom medallions with olive oil and sprinkle with a pinch of sea salt, black pepper, and sweet paprika. Spread all.

3. Cook – Place the scallops in the hot pan and cook on each side for 2 minutes. Season the side that wasn’t seasoned and flip it back over for 2 more minutes. Set aside.

4.  Saute – Melt the vegan butter in the skillet and add the garlic. Cook until fragrant. Add in the parsley and lemon. Add the scallops back to the pan with the sauce.

5.   Serve – Add to your favorite addition such as pasta and enjoy!

Thick Brush Stroke

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