A Flavor-Packed, Elegant Vegan Dish That Feels Restaurant-Quality

If you’ve been craving a dish that looks gourmet but is surprisingly easy to make, these Plant-Based “Scallops” (King Oyster Mushrooms) might become your new favorite weeknight (or date-night!) recipe. I still remember the first time I tasted king oyster mushroom scallops at a small vegan bistro in New York. The chef seared them until they were golden, buttery, and faintly sweet—so convincing that everyone at the table forgot they were mushrooms. That moment made me obsessed with recreating the same texture at home, and after countless tests, this recipe nails the tender, juicy, “sea-kissed” bite of real scallops without any seafood at all.

What makes this dish shine besides how unbelievably delicious it is how versatile and nutrient-rich king oyster mushrooms are. They’re naturally meaty, absorb flavors beautifully, and hold their shape during high-heat cooking. Plus, this plant-based version is kinder to the planet and much more affordable than traditional scallops.

Whether you’re vegan, flexitarian, or simply curious about new kitchen adventures, this recipe offers a stunning seafood alternative that works beautifully as an appetizer, entrée, or elegant plating element.

Recipe Summary

Feature	Details
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Difficulty Level	Easy
Servings	2–3 servings
Dietary Tags	Vegan, Gluten-Free, Dairy-Free, Plant-Based

Ingredients (with Notes & Substitutions)

For the Plant-Based “Scallops”

3 large king oyster mushrooms (approx. 300 g / 10.5 oz)
Look for thick stems; they give the best scallop-like rounds.
1 tbsp (15 ml) olive oil
For searing; avocado oil also works.
1 tbsp (15 ml) vegan butter
Adds richness and browning.
2 cloves garlic, minced
Can substitute ½ tsp garlic powder if needed.
½ cup (120 ml) vegetable broth
Helps season and tenderize the mushrooms.
1 tbsp (15 ml) soy sauce or tamari
For umami depth.
1 tsp (5 ml) lemon juice
Brightens the flavors.
Salt and ground black pepper to taste

Optional “Sea” Flavor Enhancement

1 small sheet nori, crushed
Totally optional, but it mimics the subtle ocean flavor of scallops.

How to Make Plant-Based “Scallops” (Step-by-Step)

1. Prep the Mushrooms

Slice the thick stems of the king oyster mushrooms into 1 to 1.5-inch rounds, as even as possible.
Why this matters: Uniform pieces cook evenly and mimic authentic scallop size.

Pro Tip: Score the top and bottom of each round with a shallow crisscross pattern. This helps the mushrooms absorb flavors and develop that golden, caramelized crust.

2. Create the Flavor Bath

In a shallow bowl, whisk together:

vegetable broth
soy sauce or tamari
lemon juice

Add crushed nori if using.

Place the mushroom rounds in the liquid and let them soak for 10 minutes, flipping halfway through.
This step infuses savory depth and gives the mushrooms a tender, juicy interior.

3. Heat the Pan

Warm olive oil over medium-high heat in a heavy skillet cast iron is ideal.
You should hear a light sizzle when a mushroom touches the pan. That’s your sign the pan is hot enough.

4. Sear Until Golden

Place the mushroom rounds flat-side down in the pan. Avoid overcrowding.

Sear for 3–4 minutes per side until golden brown with small caramelized edges.

Visual cue: They should bounce slightly when pressed just like real scallops.

5. Add the Aromatics

Add vegan butter and minced garlic to the pan. Spoon the melted garlic butter over the mushrooms continuously.
This baste adds richness and layers of flavor.

Why this matters: Garlic butter is classic for scallops, and the baste technique helps the mushrooms soak it all up.

6. Finish and Serve

Once fragrant and caramelized, remove from heat and sprinkle lightly with salt and pepper. Serve immediately while hot and juicy.

Expert Tips & Variations

Pro Tips

Use thick mushrooms: Thin stems won’t give the right scallop shape or texture.
High heat = great sear: Don’t rush this color equals flavor.
Don’t skip the scoring: It improves absorption and caramelization.
For deeper “seafood” flavor: Add a splash of white wine to the pan right after searing.
For extra tenderness: Steam the mushroom rounds for 3 minutes before marinating.
Serve immediately: Mushrooms release moisture as they sit, softening the crust.
Use a basting spoon: Constant basting helps the scallops cook evenly and taste luxurious.

Variations

Garlic-Lemon Scallops: Add extra lemon zest in the final minute.
Smoky Paprika Scallops: Add ½ tsp smoked paprika to the marinade.
Coconut Cream Scallops: Finish with a drizzle of coconut milk for a Southeast Asian twist.
Truffle Scallops: Add a few drops of truffle oil before serving.
Herb Butter Scallops: Mix chopped parsley or chives into the vegan butter.

Troubleshooting

Mushrooms won’t brown?
Pan is not hot enough or too crowded.
Too chewy?
Marinate longer or steam before cooking.
Too soggy?
Pat mushrooms dry before searing and avoid over-marinating.

FAQ

1. Can I make these plant-based scallops ahead of time?

You can prep and marinate them in advance, but sear them right before serving for the best texture.

2. How long do leftovers last?

Store in an airtight container for up to 3 days. Reheat in a hot skillet.

3. Can I freeze them?

Freezing is not recommended mushrooms become watery.

4. What pan works best?

Cast iron or stainless steel gives the best sear.

5. What can I use instead of soy sauce?

Use tamari for gluten-free or coconut aminos for a sweeter flavor.

6. Are king oyster mushrooms the same as king trumpet mushrooms?

Yes—they are the same variety and equally perfect for this recipe.

7. Does this recipe work without broth?

Yes, but broth adds depth. Water + a pinch of salt works in a pinch.

Nutritional Information (Approx. per serving)

Calories: 95
Protein: 3 g
Carbohydrates: 7 g
Fat: 6 g
Fiber: 2 g
Sodium: Varies based on soy sauce

Health Benefits:
King oyster mushrooms are low in calories, high in antioxidants, and contain natural polysaccharides linked to immune support.

Serving Suggestions & Pairings

These plant-based scallops shine as:

Elegant Appetizer

Serve on a bed of garlic mashed potatoes or creamy cauliflower purée.

Full Entrée

Pair with:

lemon asparagus
wild rice pilaf
sautéed spinach
vegan risotto

Wine Pairings

Crisp Sauvignon Blanc
Dry Chardonnay
Non-alcoholic lemon-herb sparkling water

Best Occasions

Date nights
Dinner parties
Vegan seafood nights
Holiday menus

Conclusion

These Plant-Based “Scallops” (King Oyster Mushrooms) prove how creative, delicious, and satisfying vegan cooking can be. With just a handful of ingredients and a simple technique, you can recreate a restaurant-quality dish that impresses vegans and non-vegans alike.

If you try this recipe, please leave a rating, share it on Pinterest, and check out my other plant-based seafood alternatives like vegan crab cakes, Grilled Thai Coconut Chicken Skewers

Your feedback helps others discover the recipe and supports more plant-forward cooking!

Plant-Based “Scallops” (King Oyster Mushrooms)