Flavour-Packed Vegan Scallops Recipes

Flavour-Packed Vegan Scallops Recipes You Need to Try

Looking to add something unique and delicious to your plant-based meals? These Vegan Scallops Recipes are a must-try!

Made from ingredients like king oyster mushrooms or hearts of palm, they perfectly mimic the texture and taste of traditional scallops without sacrificing flavour.

Whether you're a seasoned vegan or simply curious, these recipes are ideal for impressing guests or enjoying a gourmet night in. Dive into these easy, mouthwatering Vegan Scallops Recipes and experience ocean-inspired goodness!

1. Vegan Garlic-Seared Scallop Recipe

These vegan garlic-seared scallops, one of our favourite recipes, are made with either baby or large king oyster mushrooms.

They are amazing, with a creamy garlic and butter taste. This vegan garlic-seared scallop recipe only takes 15 minutes and has 9 ingredients! These vegan scallops are perfect as appetizers or a main dish served with potatoes, rice, pasta and vegetables.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 4

Ingredients

• 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)

Method

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 are added to taste, then the veggie broth or wine is added. 
6. Stir the mushrooms into the sauce to incorporate them. If preferred, garnish with parsley and lemon wedges. Serve immediately.

Nutritional Information For The Vegan Garlic-Seared Scallops (per serving)

• 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

2. Vegan Scallops And Garlic Lemon Butter Sauce Recipe

We used king oyster mushrooms and garlic lemon butter sauce for these vegan scallops. This recipe is so delicious that you won't even know it's vegan!

Prep time: 20 minutes | Cook time: 12-15 minutes | Total time: 32-35 minutes | Servings: 4

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

Method

1. Clean the king 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.

Nutritional Information For Vegan Scallops & Garlic Lemon Butter Sauce

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

3. Vegan Seared Scallops With Garlic Recipe

If you’ve had real scallops before, you’ll be blown away by this recipe. King oyster mushrooms are really good at tricking you into believing you have actual seafood, so they are perfect for this recipe.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4

Ingredients

• 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

Method

1. If the mushrooms' ends aren't even, cut them off. Then, cut each mushroom into three to four pieces (depending on how big the mushrooms are). We're aiming for pieces 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. 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. Add white wine, lemon juice, salt, and pepper to lower the heat. Allow to simmer for about 3 minutes or until the liquid somewhat reduces. Then, return the mushrooms to the pan, reduce the heat to low, cook for another 3 to 5 minutes, and ensure the mushrooms are completely submerged in the wine sauce. Serve hot!

Nutritional Information Of Vegan Seared Scallops With Garlic (per serving)

• Calories: 155kcal
• Carbohydrates: 2g
• Protein: 1g
• Fat: 15g
• Saturated Fat: 3g
• Sodium: 57mg
• Potassium: 47mg
• Vitamin A: 641IU
• Vitamin C: 5mg
• Calcium: 19mg

4. Vegan Scallops With Angel Hair Pasta Recipe

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

• Angel hair pasta: 8 oz

Method

1. Slice the hearts of 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. Add 2 tablespoons of vegan butter to a large pan (non-stick or cast-iron is preferred) over medium-high heat. 
4. Once sizzling, distribute the hearts of palm evenly in a single layer in your pan. Note: Don't overcrowd them. You might want to do it in two 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!

Nutritional Information For Vegan Scallops With Angel Hair Pasta (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

5. One-Pot Creamy Fettuccine And King Oyster Mushroom Scallop Recipe

This one-pot pasta dish is bursting with flavours and textures! It tastes delicious, and it only takes 30 minutes to make.

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. After cooking for a few minutes, add 2 tablespoons of water to keep them moist.
7. Add water as soon as it has evaporated. (I usually use dry white wine for this step.)
8. When boiling, I also add spices like tamari, a pinch of salt, and black pepper.
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 the garlic and red pepper flakes, and sauté until the garlic is golden. 
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 okay if you have about ¼ cups of broth left. Adding the heavy vegan cashew cream will enhance the creaminess. 
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!

Nutritional Information For The One-Pot Creamy Fettuccine And King Oyster Mushroom Scallops (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%

Incorporating these Vegan Scallops Recipes into your meals is a fantastic way to enjoy gourmet flavours while staying plant-based.

Whether cooking for yourself or hosting guests, these recipes will impress with their rich taste and elegant presentation.

Try them out for a satisfying, ocean-inspired dish that’s both cruelty-free and packed with flavour. With minimal effort, you’ll create a memorable meal that everyone will love—vegan or not!

I trust you enjoyed this article about the Flavor-Packed Vegan Scallops Recipes You Need to Try. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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