King Oyster Mushroom Scallops
King oyster mushrooms scallops (aka vegan scallops) will satisfy your seafood cravings. Made from mushrooms, seasoned in kelp flakes, and cooked in vegan garlic herb butter and lemon for a taste that will amaze you.
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These vegan scallops may sound fancy, and they are sure to impress your friends and family, but I promise, they’re incredibly easy.
Why make this recipe
If you’re vegan or just can’t eat seafood, but you miss the taste, this is a recipe that you just have to make. The taste and texture of these mushrooms are incredibly similar to the real thing.
I was a huge seafood lover before going vegan. I thought I would never find anything with the seafood taste and texture again, but when I discovered king oyster mushrooms, I was able to make vegan shrimp, vegan lobster, vegan clam sauce, and more.
Ingredients and substitutions
- King Oyster Mushrooms – these mushrooms have a large stem and a very small cap. These are also sometimes called trumpet mushrooms, king trumpet mushrooms, or royal trumpet mushrooms. They are not the same as blue oyster mushrooms or regular oyster mushrooms. King mushrooms are very large with a diameter of about 1 -1 1/2 inches. You can find them in large grocery stores or Asian Markets.
- Kelp Flakes – to season the mushrooms and give them a scallop-like flavor. You can also use 2 sheets of nori broken up into small pieces instead of the flakes
- Hot Water – or vegetable broth for the seafood-flavored marinade.
- Sea Salt – for flavor.
- Cooking Oil – any neutral flavored oil like light olive oil or canola oil for the marinade and for sauteing vegan scallops.
- Vegan Garlic Butter – for this you will need good quality vegan butter, garlic, parsley, and chives.
- Fresh Lemon Juice – for flavor.
Helpful tools
- Frying Pan – a nonstick frying pan or an iron skillet works best so the oyster mushrooms don’t stick.
How to cut king oyster mushrooms
Comprised of mostly stem, king mushrooms are dense and “meaty” with a mild flavor. I cut off the brown cap on the top because it has a strong flavor. Also, cut off the bottom inch or so of the stem because the texture is too chewy, then cut the large remaining stem into slices about 1/4 inch thick.
How to make vegan scallops
Make the vegan garlic butter
Step 1 – Mix 4 tablespoons of softened vegan butter with 2 cloves of minced garlic and 2 tablespoons of fresh chopped parsley. Set aside for later.
Marinate the mushrooms
Step 2 – Mix 2 tablespoons hot water with 1 tablespoon of oil, 1 teaspoon of kelp flakes, and 1/4 teaspoon salt in a shallow dish.
Step 3 – Wash the king oyster mushrooms in cool running water to wash off any dirt or debris. Then with a sharp knife, cut off the brown section at the top of the mushroom stem and the hard section at the bottom, then slice the stem into rounds about 1/4 inch thick. Cut crisscross diagonal lines across the rounds about halfway through to allow more marinade to soak into the mushroom.
Step 4 – Place the mushroom slices into the marinade and allow them to sit for at least 15 minutes. You can put them in the fridge and allow them to sit for up to 3 hours before sauteeing. (They will release some of their liquid when marinated and the marinade will appear to have more liquid than they started with.)
Saute the marinated mushrooms
Step 5 – Heat a large skillet with 1 tablespoon of oil over medium-high heat. Drain the liquid marinade off the mushrooms. Once the pan is hot, add the marinated king oyster mushrooms to the hot oil and allow them to cook for about 3-4 minutes on each side before flipping them over.
Step 6 – Once cooked on both sides turn off the heat and add the vegan garlic butter and the juice of 1/4 a lemon to the pan.
Step 7 – Salt and pepper to taste and garnish with fresh parsley and lemon wedges. Serve over rice, quinoa, mashed potatoes, risotto, orzo, or pasta.
Pro Tips
- If you use nori sheets instead of flakes, you can put them in the blender and plus it a few times to break them up.
- Don’t let the king oyster mushrooms sit in the marinade too long or they will become chewy and lose the scallop-like texture.
If you’re a mushroom lover like I am, be sure to try my creamy mushroom pasta, vegan stuffed mushrooms, mushroom pate, fried oyster mushrooms, and vegan cream of mushroom soup too.
Can I buy vegan scallops?
There are a few companies that make vegan scallops. Vege Wholesale sells a frozen variety that you can order or if you are lucky you may be able to find these in your local Asian Market. Loma Linda brand also makes a vegetable scallop that comes in a can which you can order on Amazon.
How to store leftover vegan scallops
Store your leftover vegan scallops in the fridge for 3 – 5 days in an airtight container.
Can I freeze king oyster mushrooms?
Cooked king oyster mushroom scallops freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
How to reheat plant-based scallops
Reheat the scallops in the microwave for about 2 minutes or reheat over medium-low in a frying pan until warm. Be sure not to burn the garlic butter.
More vegan seafood recipes
I was a seafood lover before I went vegan and it was one of the hardest things to give up. I’ve created lots of mock seafood recipes that satisfy my cravings – see all of my vegan seafood recipes.
- Vegan Tuna
- Vegan Shrimp Scampi
- Faux Clam Dip
- Vegan Fried Shrimp
- Vegan Scallops in Garlic Cream Sauce
- Vegan Fish
King Oyster Mushroom Scallops (Vegan Scallops)
Ingredients
- 2 large king mushrooms, (aka trumpet mushrooms)
- 2 tablespoons neutral flavored oil, (like canola or light olive oil) divided
- 1 teaspoon kelp flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 2 tablespoons hot water
Garlic butter
- 4 tablespoons vegan butter
- 2 cloves garlic, (minced)
- 1 tablespoon fresh parsley
- 1 tablespoon lemon juice
Equipment
- Iron Skillet (or nonstick skillet)
Instructions
Make the garlic herb butter
- Mix 4 tablespoons of softened vegan butter with 2 cloves of minced garlic and 2 tablespoons of fresh chopped parsley. Set aside for later.
Marinate the king oyster mushrooms
- Mix 2 tablespoons hot water with 1 tablespoon of oil, 1 teaspoon of kelp flakes, and 1/4 teaspoon salt in a shallow dish.
- Wash the king oyster mushrooms in cool running water to wash off any dirt or debris. Then with a sharp knife, cut off the brown section at the top of the mushroom stem and the hard section at the bottom, then slice the stem into rounds about 1/4 inch thick. Cut crisscross diagonal lines across the rounds about halfway through to allow more marinade to soak into the mushroom.
- Place the mushroom slices into the marinade and allow to sit for at least 15 minutes. You can put them in the fridge and allow them to sit for up to 3 hours before sauteeing.
Cook the scallops
- Heat a large skillet with 1 tablespoon of oil over medium-high heat. Drain the liquid marinade off the mushrooms. Once the pan is hot, add the marinated king oyster mushrooms to the hot oil and allow them to cook for about 3-4 minutes on each side before flipping them over.
- Once cooked on both sides turn off the heat and add the vegan garlic butter and the juice of 1/4 a lemon to the pan.
- Salt and pepper to taste and garnish with fresh parsley and lemon wedges. Serve over rice, quinoa, mashed potatoes, risotto, or pasta.
Notes
- If you use nori sheets instead of flakes, you can put them in the blender and plus it a few times to break them up.
- Don’t let the king oyster mushrooms sit in the marinade too long or they will become chewy and lose the scallop-like texture.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
This was delicious; even my carnivore husband enjoyed! The only issue I had was when I seared the first batch of marinated mushroom rounds it steamed them instead of searing; apparently too much liquid in that batch, but I dabbed the second batch with a paper towel and they came out with a nice sear. Simple and delicious recipe will absolutely make again. Thank you
Can you make these as a make ahead meal to eat later in the week? If so, how would you reheat them properly? In a pan?
Yes, you want to add a little water to the sauce (a tbsp or 2) and reheat it over medium low until warm. Enjoy!