Vegan Scallops
Vegan Scallops made with all plant-based ingredients! This quick and easy recipe is made with king oyster mushrooms, seared to perfection in a delicious savory pan sauce. Healthy vegan seafood that's naturally gluten-free, keto, paleo, and allergy-free, the meaty texture of these perfectly marinated and cooked mushrooms scallops will impress everyone on the guest list!
- Prep Time: 2 Minutes
- Cook Time: 6 Minutes
- Total Time: 8 minutes
- Yield: 4 Servings 1x
- Category: Main, Appetizer
- Method: Stove-Top
- Cuisine: American
Ingredients
Scale
- 1 LB King Oyster Mushrooms
- 1 TB Vegan Butter
- 1 TB Olive Oil
- 1 Tsp Minced Garlic
- 1/2 Tsp Onion Powder
- 1/4 Tsp Black Pepper (to taste)
- Salt (to taste)
- 1 TB Rice Vinegar
- 2 Tsp Vegan Fish Sauce* (optional)
- Fresh Parsley (to garnish)
- 1/4 Cup Water or Vegetable Broth (if making pan sauce)
Instructions
- Brush any debris off the mushrooms and slice the top cap and bottom stem off each mushroom. Slice the white stem into about 1-inch thick rounds.
- Place the sliced mushroom scallops in a bowl and rub in the onion, salt, pepper, and minced garlic.
- Add the butter and olive oil to a large skillet and let it melt over medium-high heat before adding the vinegar and vegan fish sauce.
- Now add the sliced mushroom scallops to the hot pan to sear on the first side for about 3-4 minutes until the surface is golden brown. Flip the mushrooms over using tongs and allow the other side to sear for another 3-4 minutes.
- Carefully remove the cooked scallops from the pan and plate them to serve.
- Add the water or veggie broth to the hot pan and use a spatula to scrape up the flavoring bits to create a quick pan sauce.
- Pour the pan sauce over the plated vegan scallops and serve with a garnish of fresh parsley.
Notes
- You can swap in any dry spices and herbs you'd like to flavor your mushroom scallops with.
- You can use lemon juice instead of vinegar if desired.
- You can swap the vegan fish sauce with coconut aminos to achieve a similar salty, umami flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. To reheat the cooked mushroom scallops, add them to a pan on the stove over low to medium heat, and warm them through before serving. You can also reheat leftover pan sauce right in the skillet with the reheating vegan scallops.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/vegan-scallops/
