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Vegan Scallops
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Vegan Scallops (King Oyster Mushroom Scallops)

Vegan Scallops - really dive into the cruelty-free pool, leave those bivalves alone, and make this vegan recipe instead! Plump king oyster mushroom stems, flawlessly cooked in vegan butter, spices, and herbs create the perfect replacement for scallops. Plenty of flavor, but lax on the effort, makes for one addicting recipe.
Course Main Course
Cuisine Italian
Keyword plant based, vegan recipes, vegan scallops
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 138kcal
Author Florentina

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

Instructions

  • Preheat a seasoned cast iron skillet over medium low heat. Coat it with a thin layer of olive oil if needed.
  • Slice the king oyster mushroom stems into 1 inch thick rounds and pat dry. (Reserve the caps for another recipe or just use them here if you don’t mind the shape).
  • Brush or spray one side of the oyster mushroom rounds with olive oil then season with a pinch of sea salt, black pepper and sweet paprika. Use your hand to spread the spices all over the top.
  • Add the vegan scallops to the hot skillet seasoned side down. You should hear it sizzle nicely when it hits that hot pan. Cook for approximately 2 minutes per side until a nice golden brown color is achieved.
  • Meanwhile season the other side with salt, pepper and a tiny pinch of paprika. Flip and cook another 2 minutes or so. Transfer to a bowl and keep warm.
  • Add the vegan butter (or a mix of vegan butter ad olive oil) to the skillet you cooked the vegan scallops in. Mix in the grated garlic and cook just until fragrant, about 30 seconds or so taking care not to burn it, you just want to tame it down a bit.
  • Squeeze in the lemon and add the parsley then transfer the "vegan scallops” back into the sauce. Adjust seasonings with salt and pepper and serve hot over mashed potatoes, Aglio e olio pasta or a slice of bruschetta.

Notes

  • Storage - Store in a sealed container in the fridge for up to 5 days. You can also freeze them by storing them in an airtight container. They should keep for 2-3 months.
  • Reheating - Reheat using a skillet over the stove or the microwave, if need be.
  • Add a seafood flavor - To give your vegan scallops an extra seafood flavor, make sure to crumble some seaweed and sprinkle it over the top before serving.
  • Do king oyster mushrooms look like scallops? - That’s a big YES! More specifically speaking, it’s their stem that resembles scallops. If sliced appropriately, it will be hard to tell the difference, just look at the photos!

Nutrition

Calories: 138kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 114mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1028IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 2mg