Elevate your plant-based cooking with this gourmet twist on classic scallops—made entirely from king oyster mushrooms! These vegan “scallops” deliver a beautifully tender, meaty texture with a golden sear, all infused with rich garlic-herb butter that melts over the top. Perfect as a sophisticated main dish, appetizer, or dinner-party centerpiece, this quick 30-minute recipe is packed with flavor, elegance, and stunning presentation. Even non-vegans will be amazed by how satisfying and savory these mushroom “scallops” taste!
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Servings: 4
Yield: About 12–16 mushroom “scallops”
Ingredients
Mushroom “Scallops”
4 large king oyster mushrooms (or substitute with 8 small portobello caps, cut into thick rounds)
Salt and black pepper, to taste
2 tablespoons soy sauce (optional, for marinating)
Garlic-Herb Butter
4 tablespoons vegan butter
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1–2 teaspoons lemon juice (plus extra wedges for serving)
Directions
Step 1: Prepare the Mushrooms
Gently clean the mushrooms using a damp cloth.
Slice the thick stems of king oyster mushrooms into 1–1½-inch rounds to resemble scallops.
(Optional Flavor Boost) Place the sliced mushrooms in a shallow dish and drizzle with soy sauce. Let sit for 5–10 minutes to enhance umami and deepen color.
Step 2: Sear the Mushroom “Scallops”
Heat 2 tablespoons of vegan butter in a large skillet over medium heat.
Once melted and slightly bubbling, place the mushroom rounds in a single layer.
Sear for 3–4 minutes per side until deeply golden and caramelized.
Season lightly with salt and pepper while cooking.
Step 3: Prepare the Garlic-Herb Butter
In a small bowl, combine the remaining 2 tablespoons vegan butter, minced garlic, parsley, and thyme.
Stir until fully blended and aromatic.
Step 4: Add the Garlic-Herb Butter
Reduce the skillet heat to low.
Spoon or drizzle the garlic-herb butter mixture over the seared mushrooms.
Cook for an additional 1–2 minutes, allowing the butter to melt and coat the mushrooms.
Finish with a squeeze of fresh lemon juice for brightness.
Step 5: Serve
Arrange the mushroom “scallops” on a warm plate.
Spoon any remaining garlic-herb butter from the pan over the top.
Garnish with extra parsley, thyme, or lemon wedges if desired.
Tips & Variations
Boost Texture: Lightly score the tops of the mushroom rounds with a crosshatch pattern to help them absorb more flavor and resemble real scallops.
Make it a Meal: Serve atop creamy risotto, garlicky mashed potatoes, pasta, or alongside roasted asparagus.
Extra Flavor Options: Add a splash of white wine while the mushrooms cook to deglaze and create a fragrant sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet for best texture.
Gluten-Free Option: Keep the recipe gluten-free by using tamari instead of soy sauce.