These vegan scallops are made from king oyster mushrooms and deliver the same tender bite, golden sear, and savory flavor you expect from classic scallops. They’re surprisingly realistic in appearance and taste, making them perfect for elegant dinners or simple weeknight meals.
Why You’ll Love This Recipe
Incredible scallop-like texture using simple mushrooms
Rich, savory flavor without any seafood
Quick to prepare with minimal ingredients
Naturally vegan and halal-friendly
Perfect for pastas, risottos, or as a stand-alone appetizer
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large king oyster mushroom stems (caps removed)
2 tablespoons olive oil
2 tablespoons vegan butter
2 cloves garlic, finely minced
1 tablespoon soy sauce or tamari
1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
Using a sharp knife, cut the king oyster mushroom stems into 1-inch thick rounds. Lightly score one flat side of each round with shallow crisscross cuts to resemble scallops.
Heat olive oil in a large skillet over medium-high heat.
Place the mushroom rounds flat-side down in the pan and sear for 3 to 4 minutes until golden brown. Flip and cook the other side for another 3 minutes.
Reduce heat to medium. Add vegan butter and minced garlic to the pan. Stir gently and cook for 30 seconds until fragrant.
Add soy sauce, lemon juice, salt, pepper, and paprika. Spoon the sauce over the mushrooms and cook for 1 to 2 more minutes until well coated and tender.
Remove from heat and garnish with fresh parsley if desired. Serve immediately.
Servings and timing
Servings: 2 to 3 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Garlic Herb: Add thyme or rosemary for an aromatic twist.
Spicy: Sprinkle in chili flakes or cayenne pepper for heat.
Creamy: Finish with a splash of unsweetened plant-based cream.
Asian-Inspired: Add a touch of sesame oil and ginger.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a small amount of oil or vegan butter. Avoid microwaving, as it can make the mushrooms rubbery.
FAQs
Can I use other mushrooms instead of king oyster?
King oyster mushrooms work best due to their thick stems and meaty texture, but large button mushrooms can be used in a pinch.
Do these really taste like scallops?
While they are not seafood, the texture and savory flavor are remarkably similar, especially when well-seared.
Are these gluten-free?
Yes, if you use a gluten-free soy sauce or tamari.
Can I bake these instead of pan-frying?
Yes, bake at 400°F (200°C) for about 20 minutes, flipping halfway, though pan-searing gives the best texture.
What can I serve with vegan scallops?
They pair well with pasta, mashed potatoes, risotto, or fresh salads.
Can I freeze vegan scallops?
Freezing is not recommended, as mushrooms lose their texture when thawed.
How do I get a good sear?
Make sure the pan is hot and avoid overcrowding the mushrooms.
Are these suitable for meal prep?
Yes, they store well for a few days and can be reheated gently.
Can I make this oil-free?
You can use a non-stick pan and reduce the oil, but some fat helps achieve the best flavor.
Are vegan scallops healthy?
They are low in calories, cholesterol-free, and made from whole-food ingredients.
Conclusion
These vegan scallops prove that plant-based cooking can be just as satisfying and elegant as traditional dishes. With simple ingredients and quick preparation, they’re an impressive yet approachable recipe you’ll want to make again and again.
These vegan scallops made from king oyster mushrooms deliver a tender, golden-seared, and savory bite that mimics classic scallops—perfect for elegant dinners or simple plant-based meals.
Ingredients
4 large king oyster mushroom stems (caps removed)
2 tablespoons olive oil
2 tablespoons vegan butter
2 cloves garlic, finely minced
1 tablespoon soy sauce or tamari
1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Using a sharp knife, cut the king oyster mushroom stems into 1-inch thick rounds. Lightly score one flat side of each round with shallow crisscross cuts to resemble scallops.
Heat olive oil in a large skillet over medium-high heat.
Place the mushroom rounds flat-side down in the pan and sear for 3 to 4 minutes until golden brown. Flip and cook the other side for another 3 minutes.
Reduce heat to medium. Add vegan butter and minced garlic to the pan. Stir gently and cook for 30 seconds until fragrant.
Add soy sauce, lemon juice, salt, pepper, and paprika. Spoon the sauce over the mushrooms and cook for 1 to 2 more minutes until well coated and tender.
Remove from heat and garnish with fresh parsley if desired. Serve immediately.
Notes
Use a hot skillet and avoid overcrowding to achieve the best sear.
Serve with pasta, risotto, or mashed potatoes for a complete meal.
Use gluten-free tamari to make the dish gluten-free.
Reheat in a skillet, not microwave, to maintain texture.
Add fresh herbs or chili flakes for variations in flavor.
