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Vegan scallops with parsley in a frying pan.
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5 from 18 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Diet: Vegan
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

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