vegan scallops

These ridiculously realistic vegan “scallops” are such a treat. They’re served with a beautifully fresh, summery edamame pea smash, bursting with lemon zest and fresh parsley.

Vegan "Scallops" and Crushed Edamame on Toast

water

garlic ((peeled and crushed))

tbsp dark soy sauce

brown rice miso

kombu

tbsp ume plum seasoning

light brown sugar

oyster mushrooms ((the large ones with a cylindrical stem))

g vegan butter

lemon juice

tbsp parsley

salt and pepper

edamame beans ((shelled - frozen is fine!))

lemon

garlic powder

yeast

red chilli ((finely chopped))

tbsp parsley ((roughly chopped))

tsp flaky sea salt

black pepper

In a small saucepan, mix all the marinade ingredients together. Place over a medium heat and bring to the boil. As soon as the marinade reaches a boil turn off the heat. Cover and leave the flavours to combine for 10 minutes.

After ten minutes, remove the kombu and discard or clean and freeze for use again. Place the saucepan back over medium/low heat and bring to a simmer. Allow to simmer for 10 minutes.

While simmering, slice the mushrooms into roughly 1 inch thick discs (you’ll need 6 scallops). Do not use the cap - reserve it for a nice mushroom risotto or mushrooms on toast. Place the mushrooms in a small but deep baking tray.

Once simmered and slightly reduced, pour over the sliced mushrooms. Cover and leave to marinade for at least one hour. Meanwhile, make the edamame smash!

To Make the Marinade

Combine all the ingredients in a food processor and blitz until you reach your desired consistency (I like to keep mine quite chunky for texture!). Set aside.

To Make the Edamame Smash

Remove the scallops from the marinade one by one and place on a plate. Using a sharp knife, score the top and bottom of each scallop with 6 bisecting lines to create a diamond pattern.

Place a small frying pan over a medium heat. Add the vegan butter and allow to melt. One by one, place the scallops in the hot butter, circle side down. Fry for a good 3-5 minutes before carefully lifting to see if the bottom is brown. If it looks brown and nicely cooked, flip the scallop and repeat on the other side. Once cooked, reduce the heat to the lowest while you plate up.

Toast 2 slices of good bread and drizzle with extra virgin olive oil. Top each with a good few spoonfuls of the crushed edamame mixture then top with 3 scallops. Drizzle again with olive oil, a sprinkle of flaky sea salt, a good squeeze of lemon juice and some fresh parsley.

To Make the Scallops

The vegan scallops in this recipe are made from hearts of palm and pan fried in vegan butter. So tender and meaty, they’re the perfect topping for the lemon, garlic, and white wine-dressed pasta.

Vegan Scallops with Angel Hair Pasta

vegan butter

(15-ounce) cans hearts of palm, drained

salt + pepper,

garlic,

dry white wine (or vegetable broth)

parsley

angel hair pasta

Slice the hearts of palm into 1/2 inch thick rounds (these are your vegan scallops.)

Cook the pasta according to package instructions. Drain and set aside.

In a large pan (non stick or cast iron preferred), add 2 tablespoons of vegan butter over medium-high heat. Once sizzling, add the hearts of palm in a single layer without overcrowding the pan. If needed, do a couple of batches.

Sprinkle with a little salt + pepper, and fry for 2-3 minutes on each side until a golden crust forms underneath.

Flip them and fry again for 2-3 minutes until golden brown on both sides. Remove from the skillet and transfer to a plate nearby.

In the same skillet, melt 4 tablespoons of vegan butter. Add the garlic and cook for 1 minute until fragrant. Pour in the wine (or broth) and bring to a simmer for about 2 minutes.

Now stir in the lemon juice and add salt + pepper, to taste. Turn off the heat and add the vegan scallops to the sauce. Garnish with fresh chopped parsley.

Serve over cooked angel hair pasta, with enough sauce to coat the noodles. Enjoy!

These Vegan Scallops are easy to make of marinated king oyster mushroom stems served with flavorful lemon garlic butter! This plant-based recipe is gluten-free, low carb, perfect to make ahead and can be served as appetizers, tossed in vegan pasta or salad, over mashed potatoes or with bruschetta or avocado toast on the side.

Vegan Mushroom Scallops

lbs oyster mushrooms (King Oyster Mushrooms)

vegetable broth

tbsp tamari or soy sauce (or coconut aminos if soy-free)

tbsp miso paste (or sub more tamari/soy sauce)

nori sheet (chopped, or other seaweed flakes)

tbsp vegan butter (or canola or olive oil)

garlic

lemon (the juice of it)

salt and pepper (to taste)

Cut the stems of the oyster mushrooms into about 1-inch (2.5 cm) thick slices. Optionally, score the cut-sides crosswise with a sharp knife. (You can use the caps of the mushrooms for another recipe like creamy risotto or mushroom wellington).

Mix together all the ingredients for the marinade in a container.

Place the mushroom slices in a large bowl, pour the marinade over them and toss to coat. Set aside covered for at least 30 minutes (or refrigerate overnight).

Heat a tablespoon of the vegan butter in a skillet or non-stick pan. Add the marinated mushrooms and sauté for about 6-8 minutes per side until golden brown.

Meanwhile, melt the remaining vegan butter in another pan. Press in the garlic and sauté for a minute. Season with lemon juice, a little salt and pepper.

Drizzle the lemon garlic butter over the vegan scallops and garnish with fresh parsley.

Serve over pasta, salad, mashed potatoes, bruschetta or avocado toast as desired. Enjoy!

*Note: Feel free to check out the step-by-step pictures at the top of the post!

Fancy a gourmet vegan starter/appetizer? These vegan scallops with minty pea puree will impress anyone, not just vegetarians! Boasting beautiful textures and flavours, they’re super easy to prepare. A perfect choice for a delicious vegan entrée.

VEGAN SCALLOPS (KING OYSTER MUSHROOMS) WITH PEA PUREE –EmailFacebookInstagramPinterestYouTubeEmailFacebookInstagramPinterestYouTube

300 g king oyster mushrooms (stems only)

white miso paste

mirin (or white wine vinegar)

soy sauce

vegan teriyaki sauce

¼ teaspoon tabasco (optional)

olive oil

Salad cress

shallots (or yellow onions) (finely chopped)

(340 grams) frozen peas

(110 milliliters) vegetable stock

mint (finely chopped)

sea salt

Black pepper

Slice the mushroom stems into 1 inch thick rounds and score both sides with a knife in a criss-cross shape. Arrange in a shallow dish or Tupperware.

Prepare the marinade. In a small jug whisk together miso paste, mirin, soy sauce, teriyaki sauce, tabasco and water until smooth. Pour the marinade over the sliced mushrooms and mix well, coating all the scallops in the marinade. Refrigerate for at least an hour or best overnight. If you get a chance, give the dish a gentle shake a few times during the marinating process. This is to allow the sauce to soak right into the mushrooms.

Prepare the pea puree. Fry the onions in olive oil in a saucepan over medium heat until just softened, around 3 minutes. Stir in the frozen peas followed by the vegetable stock. Bring to a boil, cover with a lid and simmer for 10-12 minutes until the peas are soft.

Drain the peas and reserve the cooking liquid.

Blitz the peas, mint, salt & pepper in a smooth processor until smooth. Use the cooking liquid (around 50ml) to achieve the puree of your desired consistency.

Sautee the marinated mushrooms in a hot griddle pan with olive oil for around 2 minutes on each side. Pour the rest of the marinade into the pan and cook over medium heat for a further 3-5 minutes until the sauce has caramelised and thickened.

Serve the scallops over the pea puree. Garnish with salad cress and mint leaves.

Vegan Scallops - really dive into the kindness pool, leave those bivalves alone, and make this vegan recipe instead! Plump king oyster mushroom stems, flawlessly cooked in vegan butter or olive oil, spices, and herbs create the perfect replacement for scallops. Plenty of flavor, but lax on the effort, makes for one incredibly delicious recipe.

Vegan Scallops (King Oyster Mushroom Scallops)

lb King Oyster Mushrooms

garlic (grated)

sweet paprika

Italian parsley (chopped)

lemon (+ extra wedges for serving)

S & P

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 (stay close by, don&#39;t overcook).

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 &quot;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.

https://content.jwplatform.com/videos/seh1z2T4.mp4

Vegan Scallops.mp4

These vegan scallops are made with King Oyster mushrooms and have the PERFECT texture. Cooked in a vegan lemon garlic butter sauce with fresh parsley they are out-of-this-world delicious!

Vegan Scallops

King Oyster Mushrooms ((450 grams))

Tablespoon Olive Oil (Plus more for brushing)

Sea Salt

Black Pepper

Paprika

Tablespoons Vegan Butter

Cloves Garlic (Crushed)

Lemon Juice (Freshly Squeezed)

Tablespoons Parsley (Chopped)

Cut the ends off the King Oyster mushrooms and then slice the stems into 1 inch thick discs.

Place them on a baking tray and then brush the mushroom rounds with olive oil. Then turn them over and brush the other side.

Sprinkle the tops with sea salt, ground black pepper and paprika.

Preheat a cast iron skillet over medium low heat. Coat it with a thin layer of olive oil.

Add the mushroom scallops to the hot skillet, seasoned side down. You should hear it sizzle nicely when it hits the hot pan.

While the first side is searing, season the other side with sea salt, ground black pepper and paprika.

Cook for around 2 minutes and then flip. The seared side should be golden brown.

Cook the other side for around 2 minutes and when both sides are seared and golden brown, return them to the baking tray.

Repeat with the rest of the scallops, adding (and heating) more oil if needed, until all of them are seared and golden brown.

Then add vegan butter and crushed garlic to the same skillet that you seared the mushroom scallops in.

Let the vegan butter and garlic cook for around 1 minute until fragrant. It should be lightly golden and fragrant, not burnt.

Add lemon juice and parsley to the pan and then turn off the heat.

Add all the mushroom scallops back to the pan. It&#39;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 around in the sauce, and use a spoon to gently pour sauce over the top of the scallops.

Serve with a sprinkle of ground black pepper, fresh chopped parsley and fresh lemon slices.

This recipe is about making vegan scallops which taste and look like seafood. You can serve vegan scallops on a bed of mashed potato with oven-baked kale chips. Learn how to make easy vegan scallops using kind oyster mushrooms. 

vegetable stock

tamari

nori sheet

mirin

oyster mushrooms

potato,

salt

thyme

cup, chopped kale (frozen)

tsp salt

Vegan Scallops with Creamed Potato and Crispy Kale

Preheat the oven to

Preheat the oven to 220C / 430F.<br />
Place the frozen kale on a baking tray, lined with baking paper. Sprinkle salt on top. Bake in the centre of the oven until the kale defrosts and starts to become crispy. It can take between 15-30 minutes depending on the oven. Watch closely as it can burn very easily.

Oven Baked Kale

Place the potatoes, thyme

Place the potatoes, thyme and salt in a saucepan and cover with water. Bring to a boil/ Boil for 15-20 minutes until the potatoes are soft and tender. Drain the potatoes and discard of the thyme but keep around 1/4 cups of the "potato water". Using a handheld blender, blend the potatoes until they are creamy and no lumps remain.

Potato Cream

Add the water in

Add the water in a medium-sized saucepan. Add all broth ingredients in the water and mix until everything is well combined.

In the meantime, slice

In the meantime, slice the king oyster mushroom stems crosswise into 1 inch (2.5 cm) thick pieces. Score the tops and bottoms of each vegan scallop.

Place the vegan scallops

Place the vegan scallops in the aromatic water. Bring to a gentle boil then simmer for 25-30 minutes. When ready, drain the vegan scallops and set aside.

In a skillet, heat

In a skillet, heat up the olive oil. Drop-in the vegan scallops, but give them enough space in the pan so they’re not touching each other. Sear the scallops on both sides until they get that nice golden brown colour, around 3-5 minutes per side.

A perfect vegan alternative of buttery seared scallops

Vegan Seared Scallops

salt (to taste)

pepper (to taste)

butter

garlic (minced)

Slice the stems of the king oyster mushrooms into approximately 1 inch cylinders.

Season with salt and pepper and a spray of olive oil.

Add to a well greased cast iron skillet. Add the scallops face side down and allow them to sizzle over medium heat for approximately 30 seconds.

Flip your scallops and add vegan butter, garlic and dried parsley. Serve immediately.

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The most viewed vegan scallops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine