This vegan scallops recipe is so quick to prep, and easy to make throughout the week! Using King Oyster mushrooms, these vegan scallops are soft & “buttery” – like real scallops!

plate of vegan scallops

Summer dinners are typically filled with seafood, but as a vegan, we’ll need to be a bit more creative (and kind to our sea friends!). 

Enter in these super buttery, light, and flavor packed vegan king oyster mushroom scallops. They make the most perfect summer vegan dinner

And trust me, after making these vegan scallops, even your non-vegan friends and family will consider going plant-based!

But what about the protein? Don’t worry- we’ll get to how to make these vegan scallops more protein-packed (and if you’re looking for more protein-packed vegan seafood recipes, check out this 5-minute vegan chickpea tuna salad!). 

close up of vegan scallops on a plate with rice and beans

What Are Vegan Scallops Made Of?

Unlike other vegan seafood options on the market, these homemade vegan scallops are made with one simple ingredient: King Oyster Mushrooms. Sometimes called Trumpet mushrooms, king oyster mushroom scallops are the perfect vegan scallop variation.

When sliced into 1-inch thick scallops, these mushrooms transform into the most perfect flavorful scallops. 

The texture of the king oyster mushroom scallops is so buttery and soft, and since mushrooms are very much like sponges, they absorb a ton of flavor.

Where to find King Oyster Mushrooms?

Sometimes it’s hard to find King Oyster Mushrooms in stores. They’re sometimes also called trumpet mushrooms, so that could be the name used in your local grocery store. I would try Whole Foods or your local organic grocery store. Kroger and Target can also sometimes carry them. 

vegan scallops ingredients

Lemon Herb Marinade Ingredients:

This easy and quick lemon herb marinade is going to be your go-to for not just these vegan scallops! Here’s what you’ll need:

  • Lemon juice 
  • Olive oil
  • Fresh herbs: I used basil, but you can use parsley, cilantro, scallions, or your favorite combo!
  • Garlic
  • Sea salt
  • Pepper

That’s really it! For the searing, I recommend using vegan butter, such as Miyoko’s organic. 

lemon garlic marinade

Overview: How to make vegan scallops:

Here’s a quick overview of the steps for how to make these super flavorful vegan scallops:

  1. Whisk: You’ll first whisk together all of the marinade ingredients together.
  2. Clean & slice: Next, prep the trumpet mushrooms by rinsing them and slicing the stems into 1″ thick “scallops.” You can even slice the tops of the mushrooms and sear them to serve alongside your scallops.
  3. Marinate: Add the sliced mushroom stems to the marinade, and marinate the vegan scallops for at least 3 hours, but preferably all day or overnight. This is a great recipe to prep before you leave for work in the morning or to serve at a dinner party.
  4. Cook: Heat a large skillet or pan with the vegan butter, and add the vegan scallops to the pan once hot. Reduce the heat to medium-low, and cover the pan to cook for the scallops until they begin to brown on the bottom. Then flip the scallops and cook on the other side until golden brown.
  5. Serve: Serve your served vegan scallops over salad, a bed of rice, vegan risotto, vegan mashed potatoes or lemon pasta, top with additional marinade, and enjoy!

Pro Tips and Variations

  • Want a more seafood-like flavor? Crumble up some nori seaweed into the marinade, and marinate the mushroom stems with the seaweed to give a more  seafood flavor.
  • Swap in your favorite herbs: If you don’t want to use basil, you can use fresh parsley, rosemary, oregano, dill, and the like. You can also add in a bit of white miso paste too for more umami!
  • Add more protein to the dish! The biggest concern for vegan meat replacements is their lack of protein. While mushrooms don’t contain much protein, there are still ways to amp up the protein content to ensure that your vegan scallops are still satisfying and filling. Try adding a cup of beans to your rice, mix in this crispy baked tofu recipe, or consider using a chickpea pasta to serve alongside your vegan scallops!
  • Marinate the scallops for at least 3 hours: You want the mushrooms to fully absorb the marinade, which will also help to yield a really soft and buttery texture.
  • Switch up your marinade! If you don’t want to do a lemon garlic herb marinade, you can also do a gluten free vegan teriyaki, a soy sauce citrus marinade, or an herby white wine marinade.
  • Storage: Store any leftovers in an airtight container and in the fridge for up to 3 days. To reheat, simply  heat the pan again and add the scallops to the pan. Cook until warm!
  • Don’t bake the scallops- only sear! This is super important. Baking the vegan scallops will take the moisture out of the mushrooms, and leave the texture more dry than buttery. Only stick to cooking your vegan scallops on a pan!
  • Want even more flavor? Drizzle this yogurt dill sauce on top!
sliced vegan scallops

What to serve with vegan scallops:

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan scallops pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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close up of vegan scallops on a plate with rice and beans

Easy Vegan Scallops Recipe with Lemon Herb Marinade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 5
  • Marinating time: 240
  • Cook Time: 10
  • Total Time: 4 hours 15 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This vegan scallops recipe is so quick to prep, and easy to make throughout the week! Using King Oyster mushrooms, these vegan scallops are soft & “buttery” – like real scallops!


  • 35 large king oyster mushrooms
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1/3 cup basil, stems removed
  • 1/4 cup parsley, stems removed
  • 1/4 cup lemon juice (about 1 lemon)
  • 1 tsp sea salt
  • pepper to taste
  • 2 tbsp vegan butter


  1. Prep: Make sure you’re allowing for 3-4 hours before you’d like to eat to begin to marinate the vegan scallops. I recommend starting this process before you leave for work if you’re making it on a weeknight.
  2. Rinse and chop: Rinse the king oyster mushrooms. Then slice off the caps (you can sauté these with other greens that you serve!), and slice the stems into 1″ rounds. Set aside. Chop the basil and parsley finely and set aside.
  3. Whisk: Make the marinade by whisking together the olive oil, herbs, garlic, lemon juice, sea salt, and black pepper in a large container that can be sealed.
  4. Marinate: Add in the sliced mushroom stems, and seal the container. Gently toss the mushrooms in the marinade and set aside in the fridge to marinate for 3-4 hours, or longer.
  5. Saute: In a large pan or cast iron skillet, heat 2 tbsp of vegan butter on medium-high heat. Once melted, reduce the heat to medium, and add the mushrooms stems bottom down. Cover the pan with a lid and reduce the heat to medium- low. Cook on one side for 3-4 minutes, or until the bottoms are lightly golden brown. Remove the lid, and flip the scallops to cook on the other side until golden brown, about 2-3 minutes uncovered.
  6. Serve: Serve the vegan scallops over rice, pasta, mashed potatoes, etc. (see blog post for suggestions!). Store in an airtight container for up to 4 days in the fridge. Enjoy!


See blog post for different marinade suggestions!