Vegan Seared Scallops
If you’ve had real scallops before, you’ll be blown away by this version with king oyster mushrooms. These vegan seared scallops are the real deal. Ok, you might think “scallops are scallops and mushrooms are mushrooms”, but trust me when I say king oyster mushrooms also known as king trumpet mushrooms are really good are tricking you into believing you’re having actual seafood, so they are just perfect for this recipe. I use them as well in my vegan fried calamari and my vegan brisket recipe. Now it can be challenging to find king oyster mushrooms in regular grocery stores. I personally buy mine at an Asian store where I live (Dallas).
Jump to RecipeKing Oysters/Trumpet Mushrooms
This recipe only requires 7 ingredients and it takes barely 15 minutes to make. Of course you need to mince your garlic and chop your basil. Also, you need to carefully cut your mushrooms into pieces of approximately the same size. I went for pieces of about 1 inch each to replicate the shape of scallops. You can keep the mushroom caps for other recipes.
Then, all you need to do is some stirring on a skillet. A good non-stick skillet is preferable (I love my T-Fal skillet). Place the skillet on medium heat and add some good cooking oil. For this recipe I used olive oil, but you can use coconut oil as well. Then add your mushrooms with some salt and pepper.
Give it a little stir
Let each side cook for about 3 to 5 minutes or until you get this beautiful golden brown color.
Remove the mushrooms from the skillet. Then add some vegan butter. Once the butter melts, add the minced garlic and the chopped basil. Stir until the garlic becomes golden brown.
Basil is always a good option
Then lower the heat to medium low, and add the white wine, lemon juice, salt and pepper. Let simmer for a few minutes for the wine to cook. The liquid will slightly reduce. Then add back the mushrooms.
Let everything simmer on low heat for another 3 to 5 minutes or so, making sure to bathe the mushrooms in that delicious sour juice. The liquid will evaporate, but should not completely dry out.
Our vegan seared scallops is ready. The final dish is decadent. The mushrooms have the perfect seafood texture. The white wine and lemon juice add a sour taste that compliments the mushrooms perfectly without being too overwhelming. You can have these as a side dish, or serve with your favorite carbs (rice, pasta, potatoes, etc…).
Vegan Seared Scallops
Ingredients
- 6 Large King Oyster Mushrooms
- 5 Cloves Garlic
- 1 oz Fresh Basil
- 1/4 Cup White Wine
- 2 Tbsp Lemon Juice
- 3 Tbsp Olive Oil
- 2 Tbsp Vegan Butter
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
Instructions
- Cut off the ends of the mushrooms if they are not even. Then cut each mushroom in 3 to 4 pieces (depending on how big the mushrooms are). Pieces of approximately 1 inch each are what we aim for. Keep the mushroom caps for other recipes.
- Place a skillet on medium heat, then add the olive oil, followed by the mushrooms and salt and pepper. Let them cook for about 3 to 5 minutes on each side or until they turn golden brown.
- Remove the mushrooms from the skillet and add the vegan butter. Once the butter melts, add the minced garlic, followed by the chopped basil. Stir until the garlic becomes golden brown.
- Turn heat to medium low, then add the white wine, the lemon juice and salt and pepper. Let simmer for about 3 minutes until the liquid reduces slightly. Then add the mushrooms back, lower heat to low and let simmer for another 3 to 5 minutes, making sure to bath the mushrooms in the wine sauce. Serve hot!
