King oyster mushrooms make an excellent plant-based stand-in for seafood, and these King Oyster Mushroom Vegan Scallops deliver. Pan-seared to a deep golden brown and finished in a garlicky vegan butter reduction, the mushrooms develop a tender, meaty texture that mimics seared sea scallops.
If you enjoy meaty, mushroom-forward vegan dishes, try other favorites like Pan-Fried Oyster Mushrooms, Mushroom Wellington, Mushroom Alfredo Pasta, and Mushroom Carnitas Tacos.
Quick Look: King Oyster Mushroom Scallops
- 🔪 Prep Time: 5 minutes
- 🔥 Cook Time: 20 minutes
- 🍽 Total Time: 25 minutes
- 👨👩👧👧 Servings: 4
- 🌱 Calories: 84 calories
- 🫘 Protein: 4 grams
- 🍠 Dietary: Naturally vegan, vegetarian, gluten-free, and can be nut-free.
- 😋 Flavor Profile: Tender, savory, and juicy—so convincing you might forget they’re not seafood.
- ✅ Difficulty: Beginner-friendly and simple to make.
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Table of Contents
- Quick Look: King Oyster Mushroom Scallops
- Praise for King Oyster Mushroom Scallops
- Key Ingredients
- Recipe Variations
- How to Make Vegan Scallops
- Jenné’s Recipe Tips
- Serving Suggestions
- Storage Directions
- Vegan Scallop FAQs
- More Classic Recipes Made Vegan
- King Oyster Mushroom Vegan Scallops Recipe
Praise for King Oyster Mushroom Scallops
These vegan scallops capture the essence of seared shellfish without using any seafood. When prepared correctly, king oyster mushroom medallions brown with caramelized edges, remain juicy inside, and soak up the garlic-butter pan sauce for a rich, elegant bite. The recipe uses just a few pantry-friendly ingredients and comes together quickly, making it a great appetizer, a topping for creamy vegan pasta or salads, or a simple main paired with vegetables or grains.
Key Ingredients
King Oyster Mushrooms: Slice into 1–1.5 inch medallions and score the flat side to help them absorb seasoning and cook with a scallop-like texture. Look for firm, fresh mushrooms with sturdy stems.
Vegan Butter: Provides a rich, savory base for the pan sauce. Substitute olive oil for a lighter result or coconut oil for a touch of sweetness.
Garlic (fresh + powder): A combination of garlic powder and freshly minced garlic builds layered flavor—use fresh garlic when possible for best aroma.
See the recipe section below for full ingredient amounts and details.
Recipe Variations
Use the base technique to create different finishes:
- Scampi-style: Add a splash of dry white wine or vegetable broth after flipping, then finish with parsley and lemon.
- Miso butter: Stir together 1 tablespoon white miso and 1 tablespoon vegan butter; melt it into the pan near the end of cooking for an umami-rich glaze.
- Sea-flavored: Sprinkle crushed nori flakes, kelp powder, or dulse into the pan juices for an oceanic note.
- Herb butter: Finish with chopped parsley, chives, or thyme for a bright, herbaceous touch.
How to Make Vegan Scallops
- Prepare mushrooms: Trim the tough lower 1–1.5 inches of each stalk, then slice into 1–1.5-inch medallions. Reserve caps or stems for broth if desired.
- Score: Lightly score the cut sides in a crosshatch pattern about 1/8–1/4 inch deep to help flavors penetrate.
- Sear: Melt vegan butter in a heavy skillet over medium-high heat. Place mushrooms cut-side down, season with sea salt and garlic powder, and press them with a heavy lid or another skillet. Reduce heat to medium and cook undisturbed for about 8 minutes until deeply browned.
- Add garlic: Remove the weight, add minced garlic to the pan liquid, then flip the mushrooms so the scored side faces down into the skillet juices.
- Finish cooking: Continue cooking 5–10 minutes, stirring the garlic occasionally to prevent burning, until the mushrooms are tender and browned on both sides.
- Serve: Garnish with chopped parsley, a squeeze of lemon, and cracked black pepper, then serve immediately.
Jenné’s Recipe Tips
- Dry mushrooms well: Pat them with a clean towel to remove excess moisture so they sear instead of steam.
- Score shallowly: Make shallow cuts (1/8–1/4 inch) so seasonings penetrate without cutting through the medallion.
- Use a hot, heavy pan: A preheated cast-iron or heavy-bottomed skillet encourages the best crust and caramelization.
- Don’t overcrowd: Cook in batches if needed so each piece has direct contact with the pan.
- Boost umami: Add nori or dulse flakes, kelp powder, miso, or a splash of soy sauce to the pan juices for a more seafood-like flavor.
Serving Suggestions
These vegan scallops work as an elegant appetizer or a flavorful side. For a heartier meal, serve them with:
- Japchae-style vegan noodles
- Cold soba noodle salad topped with mushroom scallops
- Creamy vegan carbonara
- Spicy arrabbiata pasta
For more plant-based versions of classic dishes, try a roundup of meaty vegan recipes.
Storage Directions
- Refrigerate: Let scallops cool, then store in an airtight container in the fridge for up to 5 days. They don’t freeze well because the texture can change on thawing.
- Reheat: Warm gently in a skillet with a splash of olive oil or vegetable stock to restore moisture, or heat briefly in the microwave.
Vegan Scallop FAQs
These scallops are made from sliced and scored king oyster mushrooms pan-seared until tender and juicy.
They don’t exactly taste like scallops on their own, but when seared with butter, garlic, lemon, and optional sea-flavoring ingredients, the texture and overall flavor are surprisingly similar.
Pat mushrooms dry, sear them in a very hot pan without overcrowding, and press them while they cook to draw out moisture and concentrate texture.
Pan-frying gives the best caramelization. Air fry at 375°F for 10–12 minutes, flipping once, or bake—though baking may yield a softer exterior.
More Classic Recipes Made Vegan
Main Dishes
Lion’s Mane Steaks
Main Dishes
Best Vegan Crab Cakes
Main Dishes
Vegan Fried Chicken
Main Dishes
The Best Vegan Meatballs
If you tried this Vegan Mushroom Scallops recipe or others, please leave a star rating and share your experience in the comments. Thanks for visiting!
King Oyster Mushroom Vegan Scallops
Ingredients
- 1 lb large king oyster mushrooms, wiped clean
- 2 tbsp vegan butter
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 2 cloves garlic, minced
- Chopped parsley and lemon wedges, to garnish
Instructions
-
Trim the tough lower 1–1.5 inches of each mushroom stalk. Slice into 1–1.5 inch medallions and keep caps if desired.
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Score the cut sides in a crosshatch pattern about 1/8–1/4 inch deep without cutting through.
-
Melt vegan butter in a large cast-iron skillet over medium-high heat. Add mushrooms cut-side down in a single layer without overcrowding.
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Sprinkle with garlic powder and sea salt. Place a heavy lid or a second skillet on top to press them down and cook for 8 minutes on medium heat to draw out liquid and encourage a meaty texture.
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Remove the weight, add minced garlic to the pan juices, then flip the mushrooms so the browned side is up. The cooked side should be golden and slightly crisp.
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Cook another 5–10 minutes over medium heat until both sides are golden and mushrooms are tender, stirring the garlic occasionally to prevent burning.
-
If needed, repeat in batches for remaining mushrooms.
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Serve garnished with fresh parsley, lemon juice, and cracked black pepper.
Notes
- Dry mushrooms well: Pat them dry to promote searing.
- Score shallowly: 1/8–1/4 inch allows seasoning to penetrate without cutting through.
- Use a hot pan: Preheat a heavy pan so a water droplet dances on the surface.
- Don’t overcrowd: Cook in batches so each piece browns properly.
- Boost umami: Add nori, dulse, kelp flakes, miso, or soy sauce to the pan juices for a more ocean-like flavor.
Storage
- Refrigerate: Cool and store in an airtight container for up to 5 days; do not freeze.
- Reheat: Warm in a skillet with a splash of stock or olive oil, or microwave gently.