Description
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
