The first time I tried these vegan scallops, I almost laughed because I couldn’t believe how close they tasted to the real thing. The texture is tender yet meaty, with a beautiful golden sear that makes them feel like something straight out of a fine dining restaurant. And the best part? They’re ready in under 20 minutes and made with just a handful of pantry staples.
I started making these when I wanted something special for a dinner party without breaking the budget — or my no-seafood rule. They’ve been on repeat ever since, whether as a simple weeknight dinner or a fancy topper for creamy pasta or fresh salads.
Why I Love These Vegan Scallops
These king oyster mushroom scallops have that perfect balance of flavor and texture. When you score and pan-sear the mushrooms, they soak up every bit of the garlic-butter sauce, giving you that luxurious, melt-in-your-mouth bite.
I’ve served these to friends who swear they don’t like mushrooms, and they always end up asking for seconds. That caramelized edge, paired with a squeeze of lemon, makes them taste fresh, rich, and savory all at once.
Ingredients You’ll Need
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King oyster mushrooms – Look for firm mushrooms with smooth, unblemished caps and sturdy stems. Asian markets often carry the freshest ones.
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Vegan butter – Any brand you like will do, but if you don’t have it on hand, olive oil works in a pinch.
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Garlic cloves – Fresh garlic really makes a difference, though pre-minced garlic works for busy nights.
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Garlic powder – Adds another layer of flavor that seeps deep into the scored mushrooms.
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Sea salt – Use flaky or fine salt to season the mushrooms perfectly.
How I Cook Them
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Prep the mushrooms. Trim off the tough base of each mushroom and slice the stems into medallions about an inch thick. Don’t toss the caps — they taste great too.
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Score the slices. Lightly score each cut surface with a crosshatch pattern. This helps them absorb the garlic-butter sauce.
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Sear the first side. Melt vegan butter in a skillet over medium-high heat. Add the mushroom slices, scored side down. Sprinkle with sea salt and garlic powder. Place a heavy pan or lid on top to press them gently and draw out moisture for that meaty texture.
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Add garlic. Once liquid collects in the pan, stir in fresh minced garlic so it infuses the mushrooms.
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Flip and finish. Flip the mushrooms and sear the second side until golden brown, about 5–7 more minutes.
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Serve and garnish. A sprinkle of fresh parsley, a twist of black pepper, and a squeeze of lemon take them over the top.
Tips From My Kitchen
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Give them room. Don’t crowd the pan. Cook in batches if needed so each “scallop” can sear properly.
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Patience is key. Let them sit undisturbed for those first few minutes to get that gorgeous golden crust.
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Add sea flavors. A pinch of nori flakes, dulse, or even a splash of soy sauce in the pan creates that subtle ocean-inspired taste.
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Save the scraps. The trimmed mushroom ends can be tossed into a pot with veggie scraps to make a rich broth for soups or risotto.
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Use cast iron if you have it. It gives you that restaurant-level sear and holds heat beautifully.
Serving Suggestions
These vegan scallops are incredibly versatile. Here’s how I love to use them:
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Over creamy pasta, like Alfredo or lemon-garlic linguine.
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Tossed into stir-fried noodles or soba salads.
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As a topping for roasted vegetable bowls or quinoa salads.
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Simply as a starter with crusty bread to mop up that garlicky butter sauce.
Storage and Reheating
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Refrigerate: Let the mushrooms cool completely, then store in an airtight container in the fridge for up to 5 days.
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Reheat: Warm them gently in a skillet with a splash of vegetable broth or olive oil to bring back their tenderness.
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Avoid freezing: The texture changes too much, so I stick to making only what we’ll eat within the week.
FAQs
Do I need to wash the mushrooms?
Yes, but keep it light. Wipe them with a damp cloth or rinse quickly under running water and pat dry. Mushrooms soak up water, so don’t let them sit in it.
Can I use a different mushroom?
King oyster mushrooms are best for this recipe because of their size and meaty texture. But trumpet mushrooms or large shiitakes can work if you can’t find king oysters.
Can I change up the seasoning?
Absolutely. Try smoked paprika, chili flakes, or even a drizzle of soy sauce and sesame oil for an Asian-inspired twist.
How do I keep them from getting soggy?
Make sure the skillet is hot before adding the mushrooms and don’t overcrowd the pan. Pressing them gently during cooking also helps release excess moisture.
Can these be made ahead?
Yes! Cook them earlier in the day, refrigerate, and quickly reheat in the skillet right before serving.
Vegan Scallops (King Oyster Mushroom Scallops)
Bring the taste of the sea to your plate—without any seafood! These Vegan Scallops, made with hearty king oyster mushrooms, are seared to golden perfection for a rich, meaty bite.
Ingredients
- 1 lb large king oyster mushrooms, cleaned
- 2 tablespoons vegan butter
- 2 cloves garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- Chopped parsley, for garnish
- Lemon wedges, for serving
Instructions
- Clean the mushrooms and trim off the tough lower inch of the stalk. Slice the stems into 1–1.5-inch rounds, keeping the caps for later use.
- Lightly score the cut sides of the mushroom rounds in a crosshatch pattern—just deep enough to help them soak up flavor.
- Heat vegan butter in a large skillet over medium-high heat. Place the mushrooms cut side down in the pan, making sure they aren’t crowded. Sprinkle with garlic powder and sea salt.
- Place a heavy lid or second skillet on top to press the mushrooms down. Let them cook for about 8 minutes until the bottoms are golden and the liquid has started to release.
- Remove the lid, stir in the minced garlic, and flip the mushrooms. Cook for another 5–7 minutes, until both sides are beautifully golden and tender. Stir the garlic in the pan liquid occasionally so it doesn’t burn.
- Garnish the scallops with fresh parsley and a squeeze of lemon juice. Serve hot, and enjoy the incredible “seafood” flavor with your favorite sides.
Notes
- Give them space: Cook in batches if needed so the scallops can sear properly.
- Let them brown: Resist moving the mushrooms too soon—let them develop that golden crust.
- Boost the flavor: Add a sprinkle of nori flakes, kelp powder, or a dash of soy sauce to the pan for extra ocean-inspired umami.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 96Total Fat 6gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 5gCholesterol 0mgSodium 286mgCarbohydrates 9gFiber 3gSugar 2gProtein 4g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thoughts
These vegan scallops have become one of my favorite “special but simple” dishes. They’re easy enough for a quiet night in but impressive enough to serve to guests. The combination of buttery richness, garlicky depth, and that delicate sear makes every bite feel like a treat — all without needing seafood.
If you’ve been curious about cooking with king oyster mushrooms, this recipe is the perfect place to start. It’s foolproof, versatile, and so satisfying that you’ll want to keep a few mushrooms in your fridge at all times.
