Vegan Scallops Recipe
If you’ve been missing the taste of scallops in your vegan diet, then you’ll miss them no more with these awesome vegan scallops made with King Oyster mushrooms. King Oyster mushrooms are perfect for making scallops. They also have the perfect scallop texture. The scallops are seared on a hot pan until golden brown and then dipped in a vegan lemon garlic butter sauce.
Ingredients For King Oyster Mushroom Scallops:
Prep Time 15 Minutes
Servings: 4
Calories: 155 kcal
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Instructions:
- The King Oyster mushrooms should be cut at the ends. Next, slice the stems into 1-inch-thick discs.
- Place them on a baking pan and then brush olive oil over the mushrooms. Turn them over and brush each side.
- Sprinkle sea salt, ground pepper, and paprika over the tops
- Place a cast-iron skillet on medium heat. Add a thin layer olive oil to the skillet.
- Season the mushrooms scallops with salt and pepper. It should begin to sizzle when it hits your hot pan.
- Searing the first side of the fish is a good idea. Season the second side with sea salt, ground pepper, and paprika.
- Cook for approximately 2 minutes, and then flip. The seared side should be golden brown.
- Cook the other side for approximately 2 minutes, and once both sides are golden brown and seared, return them to your baking tray.
- Repeat the process with the remaining scallops. Heat oil and add more oil as needed until all are seared and golden brown.
- Next, add vegan butter and crushed garlic in the same skillet where you seared your mushroom scallops.
- Let the vegan butter, garlic and olive oil cook for about 1 minute, until fragrant. It should be lightly golden brown and fragrant, but not burned.
- Add lemon juice and parsley to a saucepan and turn off the heat.
- Add all the mushroom scallops to the pan. You can crowd them in the pan as they are going back in to be coated with sauce. Or, you can do them in two batches.
- Gently move the scallops in the sauce. Then, use a spoon or a knife to gently drizzle sauce over the scallops.
- Serve with fresh chopped parsley, ground black pepper, and fresh lemon slices.
Notes
- The pan must be very hot.To brown the mushrooms scallops, heat a large skillet.
- First, sear in oil.To get the mushroom scallops seared and browned, first heat some oil. Don’t use vegan butter as it will burn. To make the lemon garlic butter sauce, vegan butter is added later.
- Don’t move them around when searing. When you first add the mushroom scallops to the hot pan, don’t move them around. To get a nice sear, let them sit.
- Storing.Remaining leftovers can be kept in a sealed container in your fridge for up to five days. You can quickly reheat them in the microwave.
Ingredient Notes
- King Oyster mushrooms – have the perfect shape and texture and are the crucial ingredient in these vegan scallops.
- Lemon juice – always tastes better when it’s freshly squeezed.
The recipe card at the end of this post contains all the necessary instructions and measurements. This is a summary and the photos of the process.
- The King Oyster mushrooms should be cut at the ends. Next, slice the stems into 1-inch-thick discs.
- Place them on a baking pan and then brush olive oil over the mushrooms. Turn them over and brush each side.
- Sprinkle sea salt, ground black pepper, and paprika on the tops.
- Place a cast-iron skillet on medium heat. Add a thin layer olive oil to the skillet.
- Season the mushrooms with salt and pepper. It should begin to sizzle when it hits your hot pan.
- Searing the first side of the fish is a good idea. Season the second side with sea salt, ground pepper, and paprika.
- Cook for approximately 2 minutes and then turn. The seared side should be golden brown.
- Cook the other side for approximately 2 minutes, and once both sides are golden brown and seared, return them to your baking tray.
- Continue to cook the scallops until you are satisfied with their color.
- Next, add vegan butter and crushed garlic in the same skillet where you seared your mushroom scallops.
- Let the vegan butter and garlic simmer for approximately 1 minute, until fragrant. It should be lightly browned and fragrant, not burned.
- Add lemon juice and parsley to a saucepan and turn off the heat.
- Add all the mushroom scallops to the pan. It’s okay to crowd them in the pan at this point because they are only going back in to get coated with sauce, or you can do them in two batches.
- Gently move the scallops in the sauce. Then, use a spoon or a knife to gently drizzle sauce over the scallops.
- Serve with fresh chopped parsley, ground black pepper, and fresh lemon slices.
Chef’s Tips
- Sear the oyster mushroom scallops on a very hot plate until they are golden brown.
- Use oil to brown the vegetables, not vegan butter. To make the lemon garlic and butter sauce, the vegan butter is added to the pan.
- When you first add the mushroom scallops to the hot pan, don’t move them around. To get a nice sear, let them sit.
