I perfected Vegan King Oyster Mushroom Scallops with a springy texture reminiscent of real scallops, finished in a lemon garlic vegan butter sauce with fresh parsley, and I’ll share the simple trick that made it possible.

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I love textures, so when I first sliced king oyster mushrooms into rounds to mimic scallops I was hooked. I finish them in a hot pan with vegan butter which gives a golden sear and a satisfyingly meaty bite.

These Vegan King Oyster Mushroom Scallops actually fooled my seafood loving cousin, no joke. I write a lot of Vegan Recipes With Oyster Mushrooms but this one still surprises me, it feels fancy without trying too hard.

You can plate it for guests or eat it straight from the skillet while pretending you meant to do that. Trust me, you will wanna try it.

Ingredients

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Meaty, low calorie, good source of fiber and some protein it soaks up flavors
Adds rich creamy mouthfeel mostly fat, helps brown and carry savory tastes
Brightens and lifts, tangy acidic kick adds freshness and cuts the richness
Punchy aromatics, small carbs, adds savory depth and makes it craveable
Umami salty boost, small protein and sodium deepens savory and balances
Brings acidity or vegetal stock notes, adds depth and light sauce body
Fresh herb finish, vitamin C and antioxidants give bright color and mild flavor

Ingredient Quantities

1 lb (450 g) king oyster mushrooms, about 3 large, ends trimmed and sliced into 1 inch thick rounds to look like scallops

2 tablespoons neutral oil, like grapeseed or canola, for searing

3 tablespoons vegan butter, divided

1 teaspoon tamari or low sodium soy sauce

3 cloves garlic, minced

2 tablespoons fresh lemon juice, about 1 lemon

1 teaspoon lemon zest, optional

1/4 cup dry white wine or vegetable broth

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper, to taste

1 teaspoon cornstarch mixed with 1 tablespoon water, optional slurry for a thicker sauce

How to Make this

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1. Trim ends from the king oyster mushrooms and slice into 1 inch thick rounds to look like scallops; score the sides lightly with the tip of a knife in a crosshatch pattern so they brown and curl more like real scallops, then pat very dry and season with salt and pepper.

2. Heat a heavy skillet over medium high heat until hot, add 2 tablespoons neutral oil and 1 tablespoon vegan butter, let it shimmer but not smoke, then add the mushroom rounds in a single layer, dont overcrowd the pan so you get a good sear.

3. Let them sear undisturbed for about 2 to 3 minutes per side until deeply golden, flipping once; in the last 30 seconds sprinkle 1 teaspoon tamari over the scallops so it carmelizes slightly, then transfer seared scallops to a plate and keep warm, work in batches if needed.

4. Lower heat to medium, add the remaining 2 tablespoons vegan butter to the same skillet and let it melt, scraping up any browned bits from the pan for flavor.

5. Add 3 cloves minced garlic and cook about 30 to 45 seconds until fragrant but not browned, then pour in 1/4 cup dry white wine or vegetable broth to deglaze, scraping up stuck bits and simmering for 1 to 2 minutes to reduce a little.

6. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest if using, taste and season with a little more salt and pepper if needed.

7. If you want a thicker sauce whisk together 1 teaspoon cornstarch with 1 tablespoon water, stir the slurry into the simmering sauce and cook a minute until it thickens; otherwise skip this step.

8. Return the mushroom scallops to the pan, spoon the lemon garlic butter sauce over them and warm through for about 1 minute so they soak up the flavor.

9. Finish with 2 tablespoons chopped fresh parsley, an extra squeeze of lemon if you like it brighter, and a crack of black pepper, then serve immediately.

Equipment Needed

1. Heavy skillet (cast iron or thick bottomed stainless steel) for a good sear
2. Chef’s knife for slicing and scoring the mushrooms
3. Cutting board
4. Tongs or a wide spatula for flipping and removing the scallops
5. Paper towels or a clean kitchen towel to pat the mushrooms very dry
6. Measuring spoons and a 1/4 cup measuring cup
7. Small bowl plus a whisk or fork for the cornstarch slurry and mixing lemon juice
8. Microplane or zester and a garlic press or small paring knife for mincing garlic

FAQ

Q: How do I get that golden, scallop like sear on the king oyster mushrooms?

A: Slice them into 1 inch rounds, pat each piece very dry, heat a neutral oil in a heavy pan until shimmering, then sear 2 to 3 minutes per side until deep golden. Dont crowd the pan, flip once, then finish with a bit of vegan butter and a splash of tamari and lemon for browning and flavor.

Q: Can I use other mushrooms or vegetables if I dont have king oysters?

A: King oysters give the best dense, meaty texture. Thick shiitake caps or large oyster mushrooms work OK but wont be identical. You can also try thick cauliflower "steaks" for a different take, but expect a different bite and flavor.

Q: Can I make these ahead or freeze them?

A: Yes, you can make them ahead and store in the fridge 3 to 4 days in an airtight container. Reheat gently in a skillet with a splash of broth so they dont dry out. Freezing is not ideal, the texture becomes mushy, but you can freeze the sauce alone for up to a month.

Q: How do I thicken the lemon wine sauce if its too thin?

A: Use the optional slurry: mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the simmering sauce, cook a minute until it thickens. Or reduce the wine or broth a few minutes before adding butter to concentrate the flavors.

Q: Can I skip the white wine and is this recipe gluten free?

A: Yes, swap the wine for equal parts vegetable broth or a splash of white wine vinegar diluted with water. For gluten free, use tamari labeled GF or coconut aminos instead of soy sauce, and check your vegan butter label to make sure its dairy free.

Q: Any quick serving tips or good pairings?

A: Serve immediately over risotto, linguine, or a bed of garlicky greens, finish with extra lemon juice and chopped parsley. Theyre great as an appetizer too, served with crusty bread to soak up the sauce.

Vegan Scallops Recipe Substitutions and Variations

King oyster mushrooms: try hearts of palm (drain and pat dry, sear like scallops), thick portobello or cremini slices (press out moisture first and sear a bit longer), or cauliflower steaks cut 1 inch thick and roasted then pan seared — adjust cook time since textures differ
Neutral oil: use avocado oil or light olive oil for high heat, or grapeseed substitute with canola or vegetable oil if you want a truly neutral flavor
Vegan butter: swap with vegan margarine, extra-virgin olive oil for a silky finish, or refined coconut oil if you dont mind a hint of coconut
Dry white wine or vegetable broth: use dry vermouth, sake, or extra vegetable broth plus a splash of lemon juice or white wine vinegar to add acidity

Pro Tips

– Dry them really well and salt at the last minute, not an hour before. If you salt too early the shrooms sweat and you lose that crispy brown crust, so pat with paper towels and salt just before they hit the pan.

– Use a heavy, hot pan and give each piece space, but dont flip a bunch. Let them get a proper sear first, then flip. If they wont release, they probably need another 30 seconds, dont force them.

– For richer, deeper flavor add a tiny bit of miso or a pinch of sugar to the sauce while it reduces, it boosts caramelization and umami without tasting sweet. Also swirl in cold vegan butter off the heat at the end to make the sauce glossy and cling better.

– Make ahead trick: you can sear them a little underdone, cool on a rack, refrigerate, then finish in the sauce when serving. It saves time and keeps them from going soggy if you reheat.