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.
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!
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 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. 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).
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.
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.
Vegan Garlic Seared Scallops
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)
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
Nutrition
JB says
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!
maya says
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?
Sam Turnbull says
Yes, the flavour will be similar but the look and texture will be different. EnjoY!
JeannieR. says
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
Sam Turnbull says
That's wonderful JeannieR! Yes, I have lots of other vegan seafood recipes that you can see here. Enjoy!
Lea says
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!!
Sam Turnbull says
Haha! Amazing! Thrilled you enjoyed it 🙂
M says
Can you please post this with English measurements as well as metric? About how many pounds of mushrooms would I need for 200 grams?
Sam Turnbull says
I already do! Just click the word "metric" right below the ingredient list and it will convert for you 🙂
M says
Thanks so much. I see everything converted, except the amount of mushrooms. That’s still listed as 200 grams.
Lea says
about a titch less than 1/2 lb...
Sam Turnbull says
Oh apologies, it's 0.45 pounds
Nitza Perdigon Cangahuala says
Yay!
Thank you
Sam Turnbull says
You're welcome 🙂
Julia says
Tried these, very yummy.
You've done wonders again
Sam Turnbull says
So happy you enjoyed, Julia!
Julie says
You did it again, Sam! Easy, fast, and so yummy! Definitely another keeper!
Sam Turnbull says
Yay!! Thrilled you loved it so much, Julie!
roni uzan says
so yummy and easy! thank you!!
Sam Turnbull says
You're most welcome 🙂
Kate McCracken says
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!
Sam Turnbull says
You're most welcome, Kate! Thrilled you're enjoying it. 🙂
Lovethescents says
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!
Jillian says
Vegan Coconut shrimp please?
Sam Turnbull says
Noted!
Sam Turnbull says
Thank you so much!! I haven't come up with a shrimp recipe yet, but the ideas are rolling around in my brain 🙂