Here’s my ever-popular recipe for vegan scallops made from king oyster mushrooms. Aromatic, flavorful, with a breeze from the sea and a wonderful texture. Perfect for all sorts of dishes!
By adding seaweed and using my special cooking method, I create a result in this recipe that’s almost indistinguishable from real scallops in both taste and texture. Sautéed with onions and garlic, these vegan scallops are wonderfully hearty and not just a visual highlight on the plate.
I use my vegan scallops in various recipes
I love combining my vegan scallops with other recipes. For example as a topping for kale salad, I love wrapping scallops in vegan bacon, or as a soup garnish for my sopa de ajo. However, since I’m frequently asked for the recipe for the vegan scallops, I’m publishing it in this recipe.
Plant-based scallops are a wonderful addition to seasonal cuisine.
King oyster mushrooms are related to oyster mushrooms. Oyster mushrooms are among the native winter mushrooms. From November to March, they can be found in nature on dead wood and old trees.
King oyster mushrooms as we know them, however, are a cultivated variety and can be grown year-round. This makes them available all year and they are a perfect complement to seasonal winter cuisine, which often lacks many fresh ingredients.
There are also wild king oyster mushrooms, that are quite common in Southern and Eastern Europe. Wild king oyster mushrooms grow on dead wood like oyster mushrooms and have a much thinner stem than the cultivated variety. The cap is also much broader.
Why are king oyster mushrooms so healthy?
King oyster mushrooms are very healthy because they contain lots of protein. This is especially interesting for vegans who exercise a lot. Besides their high protein content, king oyster mushrooms also contain many other beneficial nutrients. They contain important minerals: potassium, calcium, and phosphorus. They also contain prebiotics, which stimulate intestinal function and thus contribute to overall health. These beneficial nutrients make king oyster mushrooms not only delicious but also very healthy.
Vegan scallops are perfect for many dishes.
My vegan scallops are a perfect match for a wide variety of dishes. They make a wonderful warm topping for salads. They also add a savory bite as an ingredient or skewer to soups. Served as a fish course with some greens, they enhance a sophisticated vegan menu and are a great side dish for many savory meals.
More Vegan Fish and Seafood Recipes
Looking for more vegan fish and seafood recipes? Then browse my ‘V Fish‘ category right here on Daily Vegan.
Or try these delicious recipes:
- Banana blossom fried fish – vegan fried fish in a beer batter
- Carrot lox – the best vegan smoked salmon – refined in salt crust
- Krupuk – Vegan Prawn Crackers – Ready in 5 Minutes!
- Vegan calamari – with spicy chipotle aioli
- Vegan anchovies, perfect for seasoning or as a side dish
- Vegan fish fingers, ahoy!
Show me your homemade vegan scallops
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan scallops and posted a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!
Vegan Scallops – Preparation in Pictures
Here I show you step by step with photos how I prepare vegan scallops. Then we’ll move directly to the recipe.
Vegan scallops made from king oyster mushrooms
Course: Starters, Sides, FishCuisine: Sea Food, HIgh CuisineDifficulty: Medium4
Portionen10
minutes30
minutes40
minutesMy vegan scallops are a perfect match for many dishes. Aromatic, spicy, with sea breeze and a wonderful texture.
Ingredients for 4 servings of vegan scallops
4 large, thick king oyster mushrooms
250 ml light broth
60 ml white wine
2 tsp nori flakes
2 tsp light miso paste
1 shallot, finely diced
2 garlic cloves, finely chopped
3 tbsp alba oil (vegan oil with butter aroma)
3 tbsp oil
- Kitchen utensils:
Chef’s knife
Measuring Cup
Frying pan
Preparation
- Remove the caps and the thin ends of the stems from the king oyster mushrooms.
- Cut the stems into slices about 2-3 cm thick.
- Score these slices crosswise on both sides, making cuts only about half a centimeter deep, so that a grid pattern is formed.
- Bring the broth, white wine, nori flakes, and miso paste to a boil in a large pan. Then simmer for 10 minutes.
- Add the king oyster mushroom slices. Reduce the heat and let the mushrooms simmer in the broth for 10 minutes. Turn them over after 5 minutes.
- Remove from the heat and let them cool in the broth for another 10 minutes.
- Heat alba oil and oil in a pan. Once the oil is hot, sauté the onions and garlic.
- Then add the vegan scallops and sear them on both sides.
Enjoy your meal!
