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    Home » Entrees

    Vegan Scallops

    Published: Mar 12, 2022 Updated: Mar 12, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Scallops

    These vegan scallops are made with King Oyster mushrooms and have the PERFECT texture. Cooked in a vegan lemon garlic butter sauce with fresh parsley they are out-of-this-world delicious!

    Vegan scallops in a frying pan with lemon slices and parsley.

    If you’ve been missing the taste of scallops in your vegan diet, then you’ll miss them no more with these awesome vegan scallops made with King Oyster mushrooms.

    The stems of King Oyster mushrooms make the PERFECT scallop shape and they also happen to have the perfect scallop texture.

    They are seared in a hot pan until beautifully browned and then drenched in a delicious vegan lemon garlic butter sauce.

    They make a perfect appetizer or main course.

    Our vegan shrimp is also made with King Oyster mushrooms, so check that one out too.

    Ingredients For King Oyster Mushroom Scallops:

    Ingredients to make vegan scallops.

    Ingredient Notes

    • King Oyster mushrooms – have the perfect shape and texture and are the crucial ingredient in these vegan scallops.
    • Lemon juice – always tastes better when it’s freshly squeezed.
    Vegan scallops with lemon slices and parsley in a frying pan.

    How To Make Vegan Scallops

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Cut the ends off the King Oyster mushrooms and then slice the stems into 1 inch thick discs.
    Two photo collage showing King Oyster mushrooms on a wooden cutting board and sliced into round discs.
    • Place them on a baking tray and then brush the mushroom rounds with olive oil. Then turn them over and brush the other side.
    Two photo collage showing sliced King oyster mushrooms on a baking tray and then brushed with olive oil.
    • Sprinkle the tops with sea salt, ground black pepper and paprika.
    • Preheat a cast iron skillet over medium low heat. Coat it with a thin layer of olive oil.
    • Add the mushroom scallops to the hot skillet, seasoned side down. You should hear it sizzle nicely when it hits the hot pan.
    Two photo collage showing sliced king oyster mushrooms seasoned with salt, pepper and paprika and then placed into heated frying pan.
    • While the first side is searing, season the other side with sea salt, ground black pepper and paprika.
    • Cook for around 2 minutes and then flip. The seared side should be golden brown.
    • Cook the other side for around 2 minutes and when both sides are seared and golden brown, return them to the baking tray.
    • Repeat with the rest of the scallops, adding (and heating) more oil if needed, until all of them are seared and golden brown.
    Two photo collage showing sliced king oyster mushrooms in a frying pan and then flipped over.
    • Then add vegan butter and crushed garlic to the same skillet that you seared the mushroom scallops in.
    • Let the vegan butter and garlic cook for around 1 minute until fragrant. It should be lightly golden and fragrant, not burnt.
    Two photo collage showing vegan butter and crushed garlic added to frying pan and sautéed.
    • Add lemon juice and parsley to the pan and then turn off the heat.
    • Add all the mushroom scallops back to the pan. It’s okay to crowd them in the pan at this point because they are only going back in to get coated with sauce, or you can do them in two batches.
    Two photo collage showing lemon juice and fresh chopped parsley added to frying pan and then browned vegan scallops added back in.
    • Gently move the scallops around in the sauce, and use a spoon to gently pour sauce over the top of the scallops.
    Vegan scallops in a frying pan.
    • Serve with a sprinkle of ground black pepper, fresh chopped parsley and fresh lemon slices.
    Vegan scallops in a frying pan with lemon slices and parsley.

    Chef’s Tips

    • Sear the oyster mushroom scallops in a very hot pan so that they get nicely browned.
    • Sear them in oil, not vegan butter. The vegan butter gets added later to make the lemon garlic butter sauce.
    • When you first add the mushroom scallops to the hot pan, don’t move them around. Let them sit to get a nice sear.
    Vegan scallops with lemon slices and parsley in a frying pan.

    Serving Suggestions

    Scallops are often served alongside rice or risotto and these King Oyster scallops would be divine alongside our vegan mushroom risotto. They are also great served with pasta and our vegan asparagus pasta would go great with this.

    Or keep it really simple and serve them alongside some vegan bruschetta or avocado toast.

    Or enjoy them alongside a delicious vegan couscous salad or vegan potato salad or on top of some delicious vegan mashed potatoes.

    Vegan scallops with lemon slices and parsley in a frying pan.

    More Vegan Seafood Recipes

    1. Vegan Salmon
    2. Vegan Tuna
    3. Vegan Paella
    4. Vegan Crab Cakes
    5. Vegan Fish
    6. Vegan Fish Tacos

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan scallops with parsley in a frying pan.

    Vegan Scallops

    These vegan scallops are made with King Oyster mushrooms and have the PERFECT texture. Cooked in a vegan lemon garlic butter sauce with fresh parsley they are out-of-this-world delicious!
    5 from 9 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 155kcal
    Author: Alison Andrews

    Ingredients

    • 1 pound King Oyster Mushrooms (450g)
    • 1 Tablespoon Olive Oil Plus more for brushing
    • ¼ teaspoon Sea Salt
    • ¼ teaspoon Ground Black Pepper
    • ⅛ teaspoon Paprika
    • 4 Tablespoons Vegan Butter
    • 3 Cloves Garlic Crushed
    • 1 Tablespoon Lemon Juice Freshly Squeezed
    • 2 Tablespoons Parsley Chopped
    Prevent your screen from going dark

    Instructions

    • Cut the ends off the King Oyster mushrooms and then slice the stems into 1 inch thick discs.
    • Place them on a baking tray and then brush the mushroom rounds with olive oil. Then turn them over and brush the other side.
    • Sprinkle the tops with sea salt, ground black pepper and paprika.
    • Preheat a cast iron skillet over medium low heat. Coat it with a thin layer of olive oil.
    • Add the mushroom scallops to the hot skillet, seasoned side down. You should hear it sizzle nicely when it hits the hot pan.
    • While the first side is searing, season the other side with sea salt, ground black pepper and paprika.
    • Cook for around 2 minutes and then flip. The seared side should be golden brown.
    • Cook the other side for around 2 minutes and when both sides are seared and golden brown, return them to the baking tray.
    • Repeat with the rest of the scallops, adding (and heating) more oil if needed, until all of them are seared and golden brown.
    • Then add vegan butter and crushed garlic to the same skillet that you seared the mushroom scallops in.
    • Let the vegan butter and garlic cook for around 1 minute until fragrant. It should be lightly golden and fragrant, not burnt.
    • Add lemon juice and parsley to the pan and then turn off the heat.
    • Add all the mushroom scallops back to the pan. It's okay to crowd them in the pan at this point because they are only going back in to get coated with sauce, or you can do them in two batches.
    • Gently move the scallops around in the sauce, and use a spoon to gently pour sauce over the top of the scallops.
    • Serve with a sprinkle of ground black pepper, fresh chopped parsley and fresh lemon slices.

    Notes

    1. The pan must be hot. Sear the mushroom scallops in a very hot pan so that they get nicely browned.
    2. Sear in oil first. Sear the mushroom scallops in oil first to get them seared and browned. Don’t use vegan butter as it will burn. The vegan butter gets added later to make the lemon garlic butter sauce.
    3. Don’t move them around when searing. When you first add the mushroom scallops to the hot pan, don’t move them around. Let them sit to get a nice sear.
    4. Storing. Keep leftovers stored in a sealed container in the fridge for up to 5 days. You can reheat them easily in the microwave.

    Nutrition

    Serving: 1Serve | Calories: 155kcal | Carbohydrates: 8g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 258mg | Potassium: 506mg | Fiber: 3g | Sugar: 1g | Vitamin A: 764IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Monica says

      January 17, 2023 at 11:00 pm

      Wow!! 🤩 Just wow! Thanks for this amazing recipe! I was actually able to sear in refined coconut oil and it came out perfectly. Will be making these to wow some future guests 🤗5 stars

      Reply
      • Alison Andrews says

        January 18, 2023 at 10:49 am

        So glad you enjoyed them! Thanks for the amazing review Monica!

        Reply
    2. Eva says

      January 14, 2023 at 12:16 am

      Wow! I’ve never tried the trumpet mushrooms but saw them at my local store so I bought some immediately. These are amazing in texture and your recipe is lovely! Deeelish! Thank you.5 stars

      Reply
      • Alison Andrews says

        January 15, 2023 at 2:52 pm

        So glad you enjoyed it! Thanks for the awesome review Eva!

        Reply
    3. Sheridan Leigh Kelly says

      November 19, 2022 at 7:49 am

      OMG! Amazing! I had no idea this was possible! I will be making this for my family:)
      Thank you!

      Reply
    4. Jamie says

      June 19, 2022 at 11:29 pm

      Easy and delicious! Thanks for the excellent recipe. 🙂5 stars

      Reply
      • Alison Andrews says

        June 20, 2022 at 2:02 pm

        Thanks Jamie!

        Reply
    5. Angelyka says

      March 19, 2022 at 6:25 pm

      Hi Alison 👋 I love your recipes. I was just wondering, because I am deathly allergic to mushrooms of any kind, is there a suitable substitute for them? I would love to make these and shrimp as well, but only if I can eat them too! 😋 Thank you for all you do. ❤️ Stay Safe

      Reply
      • Alison Andrews says

        March 23, 2022 at 9:12 am

        Hi Angelyka, you can try using hearts of palm instead. 🙂

        Reply
    6. Mimi says

      March 13, 2022 at 6:09 pm

      Are there any good substitutions for the king oysters? I live in the boonies and king oysters aren’t readily available. Thanks!

      Reply
      • Alison Andrews says

        March 14, 2022 at 11:01 am

        Hi Mimi, you can actually use canned heart of palm, the texture is similar and also works great. I’m not 100% sure of the exact quantity but I’m thinking around two 15-ounce cans of hearts of palm (drained) would be about right.

        Reply
    7. Anna says

      March 12, 2022 at 6:58 pm

      Ooh wow! This was amazing! So realistic and taste was spot on. 5 stars

      Reply

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