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!
- 3–5 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Keywords: vegan scallops, vegan scallops recipe