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    Home » Recipes » Vegan Meats

    April 21, 2021 26 Comments

    Vegan Garlic Seared Scallops

    3.7K shares
    Jump to Recipe

    Vegan scallops are here and OMG are you going to love them!! The key to making vegan scallops at home is to use king oyster mushrooms. King oysters mushrooms have thick stems that can be sliced into rounds that just look like scallops. And when cooked up with garlic, vegan butter, and white wine (or veggie broth), they become so much like scallops it's actually kind of shocking. The texture is PERFECT, and the flavour? Creamy, garlicky, buttery, slightly nutty, and all-around amazing. Vegan Garlic Seared Scallops are perfect for a fancy snack or an appetizer, but they also make a lovely light meal when paired with pasta or potatoes, and some veg.

    Vegan Garlic Seared Scallops

    Oh, and check this out: Vegan Garlic Seared Scallops’ total prep time is just 5 minutes, total cook time is only 8 minutes and the total recipe list is just 9 ingredients long. Add these numbers up and what do you get? Simple deliciousness. Much like the recipes in my new cookbook, Fast Easy Cheap Vegan, where all the recipes are 30 minutes or less, 10 ingredients or less, and $10 or less - this Vegan Garlic Seared Scallops recipe also shows how simple and mouth-watering vegan cooking can be!

    Vegan Garlic Seared Scallops

    And yes, after posting Vegan Lobster, Easy Vegan Crab Cakes, and my Jackfruit Salad Sandwich – you may have noticed a theme developing here. I promise, I am not changing the name of my blog to “Ocean-Friendly Meal Ideas by Sam”, but I'm determined to show everyone that eating our oceans is not sustainable. And not necessary, considering all the delicious vegan options! Vegan Garlic Seared Scallops for the win! 🙂

    How to make Vegan Garlic Seared Scallops:

    To make vegan scallops, you need king oyster mushrooms

    To make vegan garlic seared scallops, you need king oyster mushrooms. King oyster mushrooms have a thick white stem and small brown cap. Don't confuse them with oyster mushrooms that are thin, layered, and grey. Only king oyster mushrooms will work for the scallop look, but any mushroom would be delicious prepared in this way.

    You can use baby king oyster mushrooms or large king oysters, they will just make for smaller or larger scallops. (In this recipe I used baby king oysters).

    Slice the mushroom stems into 1 inch thick rounds

    Slice the mushroom stems into 1 inch thick rounds. You can either save the mushroom caps for another recipe or use them in this vegan garlic seared scallops dish (they just won't look much like scallops).

    Cook mushroom rounds in a single layer in a skillet or pan

    Heat the olive oil in a skillet or frying pan over medium heat. When hot, add the mushroom rounds in a single layer. Cook 2-4 minutes until golden brown on the bottom, then flip and brown on the other side.

    push mushrooms to the side and make garlic butter

    When the mushrooms are golden on both sides, push them to the side of the pan. Melt the vegan butter in the pan and then add the garlic. Sauté the garlic for about 1 minute until fragrant and it just begins to brown. Add the vegetable broth or wine, salt, pepper. Stir to incorporate the mushrooms into the sauce. Garnish with parsley and wedges of lemon if desired. Serve hot.

    Vegan Garlic Seared Scallops

    Serve vegan garlic seared scallops with something starchy such as pasta, rice, mashed potatoes, and a veg such as broccoli, roasted eggplant, or garlic green beans.

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    5 from 11 votes

    Vegan Garlic Seared Scallops

    Creamy, garlicky, buttery, slightly nutty, and all-around amazing! Just 13 minutes to make and just 9 ingredients! Perfect for an appetizer, or as a main with served with pasta or potatoes and a veg.
    Prep Time5 mins
    Cook Time8 mins
    Total Time13 mins
    Course : Main CourseSide Dish
    Cuisine : American
    Servings: 4
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 - 2 tablespoons olive oil
    • 200 g king oyster mushrooms, sliced into 1" thick rounds (see step 1)
    • 1 tablespoon vegan butter
    • 4 cloves garlic, minced or pressed
    • ¼ cup vegetable broth or dry white wine
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons chopped parsley, for garnish (optional)
    • lemon wedges, for garnish (optional)
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    Instructions

    • You can use baby king oyster mushrooms or large king oysters, they will just make for smaller or larger scallops. (In this recipe I used baby king oysters). Slice the mushroom stems into 1 inch thick rounds. You can either save the mushroom caps for another recipe or use them in this dish (they just won't look much like scallops).
    • Heat the olive oil in a skillet or frying pan over medium heat. When hot, add the mushroom rounds in a single layer. Cook 2-4 minutes until golden brown on the bottom, then flip and brown on the other side.
    • When the mushrooms are golden on both sides, push them to the side of the pan. Melt the vegan butter in the pan and then add the garlic. Sauté the garlic for about 1 minute until fragrant and it just begins to brown.
    • Add the vegetable broth or wine, salt, pepper. Stir to incorporate the mushrooms into the sauce. Garnish with parsley and wedges of lemon if desired. Serve hot.

    Notes

    Mushrooms: king oyster mushrooms have a thick white stem and small brown cap. Don't confuse them with oyster mushrooms that are thin, layered, and grey. Only king oyster mushrooms will work for the scallop look, but any mushroom would be delicious prepared in this way. 
    Serving: serve scallops with something starchy such as pasta, rice, mashed potatoes, and a veg such as broccoli, roasted eggplant, or garlic green beans. 
    Oil-free: for oil-free, simply do a broth sauté and then whisk in a bit of nutritional yeast to substitute the butter. 

    Nutrition

    Serving: 1serving (recipe makes 4 servings) | Calories: 105kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 237mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
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    Reader Interactions

    Comments

    1. JB says

      March 21, 2022 at 9:03 pm

      The way I love king trumpet mushrooms is sliced into planks, then fried in olive oil & butter. Once they're browned on both sides, take them off the heat and toss them is sesame oil and a lot of salt. OMG!

      Reply
    2. maya says

      June 26, 2021 at 6:26 pm

      Hi this recipe sounds really good and I want to make this recipe at college. I can't get king oyster mushrooms, but I wanted to know if you think this would work with whole portobello mushrooms?

      Reply
      • Sam Turnbull says

        June 28, 2021 at 4:13 pm

        Yes, the flavour will be similar but the look and texture will be different. EnjoY!

        Reply
    3. JeannieR. says

      June 24, 2021 at 9:37 pm

      5 stars
      This recipe was incredibly good and really does take the place of scallops! My daughter gave me some mushrooms from her weekly produce subscription. I didn't know what kind of mushrooms they were because I've only seen the ordinary white cap and baby portobello at my local grocery stores.
      I followed your directions exactly and it was perfect. I hope I can find these mushrooms again to make this recipe.
      I have found it easy to give up meat and poultry as I experiment with vegan recipes, but I do miss seafood.
      I will definitely try your other recipes
      Thank you

      Reply
      • Sam Turnbull says

        June 28, 2021 at 4:09 pm

        That's wonderful JeannieR! Yes, I have lots of other vegan seafood recipes that you can see here. Enjoy!

        Reply
    4. Lea says

      June 23, 2021 at 3:39 pm

      5 stars
      Thanks so much Sam! Absolutely delicious and so..so...so simple... I made this with some coconut garlic ginger rice with some green onions and spinach... Already want more!!

      Reply
      • Sam Turnbull says

        June 28, 2021 at 3:59 pm

        Haha! Amazing! Thrilled you enjoyed it 🙂

        Reply
    5. M says

      June 11, 2021 at 11:44 am

      Can you please post this with English measurements as well as metric? About how many pounds of mushrooms would I need for 200 grams?

      Reply
      • Sam Turnbull says

        June 17, 2021 at 11:28 am

        I already do! Just click the word "metric" right below the ingredient list and it will convert for you 🙂

        Reply
        • M says

          June 20, 2021 at 11:12 am

          Thanks so much. I see everything converted, except the amount of mushrooms. That’s still listed as 200 grams.

        • Lea says

          June 23, 2021 at 3:36 pm

          about a titch less than 1/2 lb...

        • Sam Turnbull says

          June 28, 2021 at 3:52 pm

          Oh apologies, it's 0.45 pounds

    6. Nitza Perdigon Cangahuala says

      May 05, 2021 at 12:26 pm

      5 stars
      Yay!
      Thank you

      Reply
      • Sam Turnbull says

        May 07, 2021 at 9:14 am

        You're welcome 🙂

        Reply
      • Julia says

        May 18, 2021 at 3:20 pm

        5 stars
        Tried these, very yummy.
        You've done wonders again

        Reply
        • Sam Turnbull says

          May 21, 2021 at 8:53 am

          So happy you enjoyed, Julia!

    7. Julie says

      April 28, 2021 at 8:56 am

      5 stars
      You did it again, Sam! Easy, fast, and so yummy! Definitely another keeper!

      Reply
      • Sam Turnbull says

        April 28, 2021 at 9:15 am

        Yay!! Thrilled you loved it so much, Julie!

        Reply
    8. roni uzan says

      April 26, 2021 at 11:09 am

      5 stars
      so yummy and easy! thank you!!

      Reply
      • Sam Turnbull says

        April 28, 2021 at 9:14 am

        You're most welcome 🙂

        Reply
    9. Kate McCracken says

      April 21, 2021 at 2:08 pm

      HI Sam, we have tried your tofish and loved it! Thank you so much for spreading the word that we do NOT need to eat fish and NO it is not sustainable! Going to try your scallop recipe next!

      Reply
      • Sam Turnbull says

        April 28, 2021 at 9:10 am

        You're most welcome, Kate! Thrilled you're enjoying it. 🙂

        Reply
    10. Lovethescents says

      April 21, 2021 at 11:45 am

      Oh my, you are on a ROLL! Is "shrimp" next? We have loved all of your ocean-themed recipes so far and will try these this weekend for sure! Thank you!

      Reply
      • Jillian says

        April 22, 2021 at 6:42 pm

        Vegan Coconut shrimp please?

        Reply
        • Sam Turnbull says

          April 28, 2021 at 9:11 am

          Noted!

      • Sam Turnbull says

        April 28, 2021 at 9:10 am

        Thank you so much!! I haven't come up with a shrimp recipe yet, but the ideas are rolling around in my brain 🙂

        Reply

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