King Oyster Mushroom Scallops (Vegan Scallops)

Plant-based scallops made from king oyster mushrooms and cooked with garlic butter, herbs, and lemon.

Course Main Course

Cuisine American

Keyword king oyster mushrooms, trumpet mushrooms, vegan scallops

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 156kcal

Mix 4 tablespoons of softened vegan butter with 2 cloves of minced garlic and 2 tablespoons of fresh chopped parsley. Set aside for later.

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.

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.

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.