6 Most Delicious Vegan Scallop Recipes

6 Most Delicious Vegan Scallop Recipes

6 Most Delicious Vegan Scallop Recipes

6 Most Delicious Vegan Scallop Recipes

I used to love seafood. After I turned vegan, I missed the scallops big time. That's why I was ecstatic when I found the vegan scallop recipes. In this article, I am introducing 6 of my favourite vegan scallop recipes.

Vegan Garlic Seared Scallops

1. Vegan Garlic Seared Scallops


  • Olive oil: 1 – 2 tablespoons
  • King oyster mushrooms: 200g, sliced into 1″ thick rounds (see step 1)
  • Vegan butter: 1 tablespoon
  • Garlic: 4 cloves, minced or pressed
  • Vegetable broth or dry white wine: ¼ cup
  • Salt: ¼ teaspoon
  • Black pepper: ¼ teaspoon
  • Parsley: 2 tablespoons chopped for garnish (optional)
  • Lemon wedges: for garnish (optional)


  1. You can use either baby king oyster mushrooms or huge king oysters; the difference is that the scallops will be smaller or larger. (I used baby king oysters in this dish.) Using a sharp knife, cut the mushroom stems into 1-inch thick rounds. You can preserve the mushroom caps for another recipe or use them in this dish (they won't look like scallops, though).
  2. Heat the olive oil over medium heat in a skillet or frying pan. Add the mushroom rounds in a single layer when the pan is heated. Cook for 2-4 minutes on the bottom until golden brown, then flip and brown on the other side.
  3. Once the mushrooms are golden on all sides, set them aside in a dish. 
  4. In the same pan, melt the vegan butter and then add the garlic. Sauté the garlic for about 1 minute, or until it becomes aromatic and browns slightly.
  5. Salt and pepper to taste, then add the veggie broth or wine. 
  6. To incorporate the mushrooms into the sauce, stir them in. If preferred, garnish with parsley and lemon wedges. Serve immediately.



The king oyster mushroom has a little brown head and a thick white stalk. They are not to be confused with oyster mushrooms, which are thin, layered, and grayish. The scalloped look can only be achieved with king oyster mushrooms, but any mushroom would be great served this way.


Scallops should be served with a starchy side like pasta, rice, or mashed potatoes, as well as a vegetable like broccoli, roasted eggplant, or green garlic beans.


To make an oil-free version, start with a broth sauté and then add a pinch of nutritional yeast to replace the butter.


  • Calories: 105kcal
  • Carbohydrates: 4g
  • Protein: 2g
  • Fat: 10g
  • Saturated Fat: 2g
  • Trans Fat: 1g
  • Sodium: 237mg
  • Potassium: 236mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 358IU
  • Vitamin C: 4mg
  • Calcium: 10mg
  • Iron: 1mg

Vegan Scallops & Garlic Butter Sauce

2. Vegan Scallops & Garlic Butter Sauce

Ingredients For The Vegan Scallops

  • Large king oyster mushrooms: 6 sliced into 1-inch thick pieces
  • Vegetable broth: 1 cup hot
  • White miso: 2 tablespoons
  • Vegan soy sauce or gluten-free tamari: 1 tablespoon
  • Seaweed or kelp granules: 1½ teaspoons 
  • Olive oil: 1 tablespoon

Ingredients For The Lemon Butter Sauce

  • Vegan butter: 3 tablespoons
  • Garlic cloves: 2 minced
  • Lemon: 1 juiced
  • Sea salt and black pepper, to taste
  • Fresh parsley: 2 tablespoons chopped


  1. Clean the oyster mushrooms using a vegetable brush, and slice off the woody ends and caps with a knife. Save the caps for another dish, such as a stir-fry.
  2. Cut the stems into 1-inch-long (2.5 cm) sections.
  3. Mix hot vegetable broth, white miso, soy sauce, gluten-free tamari, kelp, and olive oil in a large mixing bowl or Tupperware. Whisk the miso into the heated soup until it has completely dissolved.
  4. Add the mushrooms and cook for 15 to 2 hours, depending on how long you want them to marinate. It is preferable to stay overnight.
  5. In a large skillet, melt 1 tablespoon of vegan butter over medium-high heat once the mushrooms have marinated.
  6. Place marinated mushrooms, flat side down, in batches, and brown for 6-8 minutes on each side. Remove from the stove and keep warm.
  7. You can save time by creating the garlic butter sauce in a separate pan while frying the mushrooms, or you can save dishes using the same pan once the mushrooms have been cooked and set aside.
  8. Heat 2 tablespoons of vegan butter in the same skillet to produce the garlic butter sauce.
  9. Cook, stirring regularly, for 1 minute or until the garlic is aromatic.
  10. Season with pepper and salt to taste after you add the lemon juice.
  11. Pour the garlic butter sauce over the mushroom scallops into a bowl or serving dish.
  12. Serve with parsley as a garnish.
  13. Serve as an appetizer or a topping for a vegan creamy pasta meal.

Nutrition Information

  • Calories: 311
  • Fat: 20g
  • Carbohydrates: 18.5g
  • Sugar: 6.3g
  • Fiber: 3.8g
  • Protein: 12.3g

Vegan Seared Scallops With Garlic

3. Vegan Seared Scallops With Garlic


  • Large king oyster mushrooms: 6
  • Garlic: 5 cloves 
  • Fresh basil: 1 oz
  • White wine: ¼ cup
  • Lemon juice: 2 tablespoons
  • Olive oil: 3 tablespoons
  • Vegan butter: 2 tablespoons
  • Salt: 1 pinch or to taste
  • Pepper: 1 pinch or to taste


  1. If the mushrooms' ends aren't even, cut them off. After that, cut each mushroom into three to four pieces (depending on how big the mushrooms are). We're aiming for pieces that are about 1 inch each. The mushroom tops can be used in different dishes.
  2. In a skillet, heat the olive oil over medium heat.
  3. Add the mushrooms and season with salt and pepper. Allow them to cook on each side for 3 to 5 minutes or until golden brown.
  4. Remove the mushrooms from the pan and replace them with vegan butter. When the butter has melted, add the minced garlic and chopped basil. Cook and stir until the garlic is golden brown.
  5. Lower the heat and add white wine, lemon juice, salt, and pepper. Allow simmering for about 3 minutes or until the liquid has somewhat reduced. Then return the mushrooms to the pan, reduce the heat to low, continue to cook for another 3 to 5 minutes, and ensure the mushrooms are completely submerged in the wine sauce. Serve hot!

Vegan Scallops With Angel Hair Pasta


4. Vegan Scallops With Angel Hair Pasta

We make the vegan scallops in this recipe from hearts of palm and pan-fry them in Vegan butter. They are so tender and meaty. They're the perfect topping for lemon, garlic, and white wine-dressed pasta.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients For The Vegan Scallops

  • Vegan butter: 2 tablespoons
  • Hearts of palm: 2 15-ounce cans drained
  • Salt and pepper, to taste

Ingredients For The Lemon Butter Sauce

  • Vegan butter: 4 tablespoons
  • Garlic: 5 cloves minced
  • White wine or vegetable broth: ¼ cup 
  • Fresh lemon juice: ¼ cup
  • Salt and pepper, to taste
  • Fresh parsley: ¼ cup chopped 

Ingredients For Serving

  • 8 ounces angel hair pasta


  1. Slice the hearts of the palm into ½-inch thick rounds (so they look like vegan scallops.)
  2. Cook the pasta according to the package instructions. Drain and set aside.
  3. In a large pan (non-stick or cast-iron preferred), add 2 tablespoons of vegan butter over medium-high heat. 
  4. Once sizzling, distribute the hearts of the palm evenly in your pan in a single layer. Note: Don't overcrowd them. You might want to do it in 2 or more batches.
  5. Season with a little salt + pepper
  6. Fry until golden brown (about 2-3 minutes on each side).
  7. Flip them and fry until golden brown on both sides (about 2-3 minutes). Remove them from your stove and place them in a bowl.
  8. Melt 4 tablespoons of vegan butter in the same frying pan. 
  9. Add the prepared garlic and cook for 1 minute or until fragrant. 
  10. Add the wine or vegetable broth and simmer it for 2-3 minutes or until it looks good.
  11. Then stir in lemon juice and add salt + pepper to taste. 
  12. Reduce the heat and add the vegan scallops back into the sauce.
  13. Serve over cooked angel hair or spaghettini pasta, with enough sauce to coat the noodles.
  14. Garnish with freshly chopped parsley.
  15. Enjoy!


  1. You can substitute the hearts of the palm with about 6-8 king oyster mushrooms if you prefer. 
  2. As you can see in my other recipes, they make excellent vegan scallops. 
  3. Just slice the ends into rounds, and use the mushroom caps in another recipe.
  4. Serve the vegan scallops on Vegan Risotto, or anywhere else you like. 

Nutrition Per Serving

  • Calories: 360kcal
  • Carbohydrates: 46g
  • Protein: 8g 
  • Fat: 15g 
  • Saturated fat: 4g 
  • Trans fat: 1g
  • Sodium: 660mg
  • Potassium: 271mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 1122iu
  • Vitamin C: 12mg
  • Calcium: 27mg
  • Iron: 1mg

One-Pot Creamy Fettuccine, Peas, And King Oyster Mushroom ‘Scallops’

5. One-Pot Creamy Fettuccine, Peas, And King Oyster Mushroom ‘Scallops’

This one-pot pasta dish is bursting with flavours and textures! It tastes so delicious.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 3

Ingredients For The Vegan Scallops

  • Olive oil: 2 tablespoons, divided
  • King oyster mushrooms: 2, cut into ½” pieces
  • Garlic cloves: 4 finely cut or minced

Ingredients For The Pasta

  • Red pepper flakes: ¼ – ½ teaspoon (optional)
  • Low-sodium vegetable broth: 3¼ cups
  • Fettuccine: 8 oz (we use gluten-free pasta)
  • Fresh or frozen peas: 1½ cups
  • Lemon: 1 large juiced (you can also use the zest)

Ingredients To Serve

  • Chopped parsley: ¼ – ½ cup
  • Sea salt and fresh black pepper: ¼ teaspoon each or to taste

Ingredients For The Heavy Cashew Cream

  • Cashews: ⅓ cup (soak them for a couple of hours and drain them.
  • Unsweetened almond or cashew milk: ¼ cup
  • Lemon: 2 teaspoons of juice
  • Mineral salt: 1 pinch

Method For The King Oyster Mushroom Scallops

  1. Gently wash and dry the mushrooms.
  2. Slice them into about ½-inch “scallops.” 
  3. Heat oil over medium heat in a wide-bottom 4 qt. pan or pot. (You can use the same pot for the pasta afterwards).
  4. Add the king oyster mushrooms.
  5. Cook until they are golden brown on both sides, approx. 6 – 8 minutes on both sides. 
  6. To keep them moist looking, you can add 2 tablespoons of water after cooking them for a few minutes.
  7. Keep on adding water as soon as it has evaporated. (I usually use dry white wine for this step).
  8. I also use some spices like tamari or a pinch of salt and some black pepper when adding the water.
  9. Once done, set the mushrooms aside until a bit later.

Method For The Heavy Vegan Cream

  1. Place the drained cashews, the almond milk, the lemon juice and a pinch of salt into your blender.
  2. Process until the mixture is creamy. (you might have to add a little milk to thin it.
  3. Set aside

Method For The Pasta

  1. Heat the remaining oil on medium heat in a wide-bottom pot, add garlic and red pepper flakes, and sauté until garlic is golden in colour. 
  2. Add the vegetable broth and the Fettuccine noodles and cook as per the instructions on the package.
  3. Add the peas about 4 minutes before the pasta is al-dente.
  4. Continue to cook until the pasta is to your liking.
  5. It is ok if you have about ¼ cup of broth left. It will add to the creaminess when you add the heavy vegan cashew cream. 
  6. Once the pasta is done to your liking, you will add the lemon juice, the heavy cream, and the oyster mushrooms (scallops).
  7. Stir to combine all the ingredients and add salt and pepper to taste.
  8. Place pasta into individual bowls and sprinkle them with chopped parsley and pepper.
  9. Enjoy!


  • I am cooking with as little oil as possible, so I use water to sauté the garlic and the mushrooms.
  • Feel free to double the heavy cream if you prefer creamier pasta.

Nutrition Per Serving

  • Calories: 434
  • Total fat: 10.8g
  • Saturated fat: 0.9g
  • Sodium: 152.4mg
  • Total carbohydrates: 69.8g
    • Dietary fibre: 7.9g
    • Sugars: 4.3g
  • Protein: 14.5g
  • Vitamin A: 7%
  • Calcium: 8%
  • Iron: 27%
  • Vitamin D: 2%
  • Magnesium: 16%
  • Potassium: 10%
  • Zinc: 15%
  • Phosphorus: 14%
  • Thiamin (B1)84%
  • Riboflavin (B2): 40%
  • Niacin (B3): 45%
  • Vitamin B6: 17%
  • Folic Acid (B9): 67%
  • Vitamin B: 120%
  • Vitamin E: 16%
  • Vitamin K: 135%

Vegan Scallops And Crushed Edamame On Toast

6. Vegan Scallops And Crushed Edamame On Toast

These ridiculously realistic vegan “scallops” are such a treat. They’re served with a beautifully fresh, summery edamame pea smash, bursting with lemon zest and fresh parsley.

Prep time: 20 minutes | Cook time: 6 minutes | Marinating time: 1 hour | Total time: 1 hour 26 minutes

Ingredients For The Scallop Marinade

  • Water: 280ml
  • Garlic: 4 cloves, peeled and crushed
  • Dark soy sauce: 3 tablespoons
  • Brown rice miso: 1 tablespoon
  • Kombu: 6g, around a 4cm square slice
  • Ume plum seasoning or paste: 1 tablespoon
  • Light brown sugar: 1 teaspoon

Ingredients For The Scallops

  • King oyster mushrooms: 2 (the large ones with a cylindrical stem)
  • Vegan butter: 30g
  • Lemon juice: 1½ tablespoons
  • Parsley: 1 tablespoon or more
  • Salt and pepper to taste

Ingredients For The Crushed Edamame Peas

  • Edamame beans: 140g, shelled (frozen is fine!)
  • Lemon juice: 2 tablespoons
  • Lemon zest: 2 teaspoons
  • Vegan butter: 20g
  • Garlic powder: ½ teaspoon
  • Nutritional yeast: 1 tablespoon
  • Red chilli: ¼, (finely chopped)
  • Parsley: 1 tablespoon, roughly chopped
  • Flaky sea salt: ½ teaspoon
  • Black pepper: 1 pinch

Method To Make The Marinade

  1. In a small saucepan, mix all the marinade ingredients. 
  2. Bring to a boil over medium heat. Once the marinade reaches a boiling point, turn off the stove. 
  3. Cover the pot and let the flavours combine (about 10 minutes).
  4. After ten minutes, remove the kombu and discard or clean and freeze it. Place the saucepan back over medium to low heat and simmer. Allow to simmer for 10 minutes.
  5. While simmering, slice the mushrooms into roughly 1-inch thick discs (you’ll need 6 scallops). Do not use the cap – reserve it for a nice mushroom risotto or mushrooms on toast. Place the mushrooms in a small but deep baking tray.
  6. Once simmered and slightly reduced, pour the marinade over the sliced mushrooms. Cover and let marinate for at least one hour. 
  7. Meanwhile, make the edamame smash!

Method To Make The Edamame Smash

  1. Combine all the ingredients in a food processor and blitz until you reach your desired consistency. We like to keep ours quite chunky for texture! 
  2. Set aside.

Method To Make The Scallops

  1. One by one, remove the scallops from the marinade and place them on a plate. Using a sharp knife, score the top and bottom of each scallop with 6 bisecting lines to create a diamond pattern.
  2. Over medium heat, place the vegan scallops in a small frying pan. 
  3. Add the vegan butter and let it melt. 
  4. Then place the scallops in the hot butter one by one with the circle side down. Fry for 3-5 minutes before carefully lifting to see if the bottom is brown. If it looks brown and nicely cooked, flip the scallop and repeat on the other side. Once cooked, reduce the heat to the lowest while you plate up.
  5. Toast 2 slices of good bread and drizzle with extra virgin olive oil. Top each with a few spoonfuls of the crushed edamame mixture, then top with 3 scallops. Drizzle again with olive oil, a sprinkle of flaky sea salt, lemon juice and some fresh parsley.

Nutrition Per Serving

  • Calories: 308
  • Total Fat: 21g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0g
  • Sodium: 2½g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Sugar: 5g
  • Protein: 14g


After I turned vegan, I always had a craving for seafood. I was so happy once I discovered the vegan scallops. Are you looking for a deliciously healthy way to enjoy scallops as I did? Look no further than these vegan garlic scallop recipes! These scallops are perfectly cooked and taste amazing, making them a perfect choice for any vegan.

I trust you enjoyed this article about the 6 Most Delicious Vegan Scallop Recipes. Please stay tuned for more blog posts to come shortly. Take care!




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