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Mushrooms are always the best replacement for meat, and these King Oyster Mushroom Vegan Scallops don’t disappoint! Pan-fried until golden and finished in a cozy vegan garlic butter reduction, these mushrooms develop a tender, meaty texture that makes them a standout swap for sea scallops.
If you’re looking for more vegan mushroom recipes, you will also love my Pan-Fried Oyster Mushrooms, Mushroom Wellington, Mushroom Alfredo Pasta, and Mushroom Carnitas Tacos.
Quick Look: King Oyster Mushroom Scallops
- 🔪 Prep Time: 5 minutes
- 🔥 Cook Time: 20 minutes
- 🍽 Total Time: 25 minutes
- 👨👩👧👧 Servings: 4
- 🌱 Calories: 84 calories
- 🫘 Protein: 4 grams
- 🍠 Dietary breakdown: Naturally vegan, vegetarian, gluten-free, and easily made nut-free.
- 😋 Flavor Profile: Tender, juicy, and savory “scallops”—so good, you’ll swear you’re eating seafood.
- ✅ Difficulty: Beginner-friendly vegan staple recipe, ready in just a few simple steps.
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Praise for King Oyster Mushroom Scallops
Enjoy all the flavors of the sea—no seafood required—with these vegan scallops. With their tender, meaty bite and golden, caramelized edges, these king oyster mushroom “scallops” are surprisingly close to the real thing (you might even forget they’re vegan). Made with just five simple ingredients and ready in about 15 minutes, they soak up rich vegan butter and garlicky goodness as they cook, turning into a cozy yet elegant dish that’s just as good as an appetizer as it is a simple main, or a standout topping for creamy vegan pasta, salads, or veggie stir-fries.
For more tasty mushroom recipes, try my Mushroom Étouffée, Mushroom Veggie Sliders, and Mushroom Gravy.
Key Ingredients
King Oyster Mushroom: These mushrooms are sliced, scored, and seared to mimic the shape and texture of scallops. You can find them at your local Asian grocer or international markets. Choose fresh, firm mushrooms with intact caps and sturdy stems.
Vegan Butter: Adds a rich, savory flavor to the king oyster scallops. Use your favorite brand, or swap in olive oil for a lighter flavor or coconut oil for added richness and a subtle coconut note.
Garlic Cloves and Garlic Powder: Using both builds a layered flavor that infuses the mushrooms as they cook. Use freshly minced garlic when possible, though pre-minced bottled garlic works well for convenience.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
This recipe is a great starting point for a variety of twists, including:
- Scampi-Style: Add a splash of dry white wine or vegetable broth to the pan after flipping the mushrooms. Finish the vegetarian scallops with chopped fresh parsley and a squeeze of lemon juice.
- Miso Butter: Mix 1 tablespoon each of white miso paste and vegan butter until combined. Melt it into the pan with the scallops during the last 2–3 minutes of cooking, then garnish with chopped chives.
- Seafood-Style: For an ocean-inspired flavor, add a pinch of crushed nori flakes, kelp powder, or dulse flakes to the pan juices after flipping the mushrooms.
- Herb Butter: Finish the oyster mushroom scallops with chopped parsley, chives, thyme (or a mix of all three) for a bright, herb-forward finish.
How to Make Vegan Scallops
- Prepare Mushrooms. Cut off the tough lower 1-1.5 inches of each mushroom stalk. You can feel the difference in texture with a light squeeze. Then slice the mushrooms into 1-1.5-inch medallions. Keep the cap. Consider saving the tough stems and using them for a rich mushroom broth.
- Score Mushrooms. Use a paring knife to score the sliced sides of the mushrooms in a checkered pattern.
- Cook the Mushrooms: Melt the butter in a large skillet over medium-high heat. Add the mushrooms cut-side down, season with sea salt and garlic powder, and weigh them down with a heavy lid or skillet. Reduce to medium heat and cook for 8 minutes, until browned and meaty.
- Add Fresh Garlic. Remove the heavy lid or pan, then add minced garlic to the liquid that has formed around the mushrooms.
- Flip the Mushrooms: Use tongs to flip the mushrooms; the cooked side should be golden and lightly crisp. Cook for another 5–10 minutes over medium heat, stirring the garlic as needed to prevent burning, until tender and browned on both sides.
- Serve. Garnish cooked mushrooms with fresh parsley, lemon juice, and black pepper, and serve!
Jenné’s Recipe Tips
- Dry the mushrooms well. Wipe them clean with a clean dish towel or paper towel before cooking. Removing the excess moisture prevents steaming and helps the mushrooms sear well.
- Don’t skip scoring the mushrooms. Shallow cuts increase surface area, allowing seasoning and flavor to soak in as they cook. Score just ⅛–¼ inch deep—deep enough for flavor, but not so much that you cut all the way through.
- Use a hot pan. A searing hot pan encourages browning, developing that classic scallop crust. I recommend a heavy-bottomed pan (such as a cast-iron skillet) preheated until a splash of water dances on its surface.
- Don’t overcrowd the skillet. If all the mushrooms don’t fit in the pan without overlapping, cook them in batches. Giving them space helps the “scallops” sear properly and develop their best meaty texture.
- Add more flavors of the sea. To enhance the ocean-like umami, add dulse seaweed, nori flakes, kelp flakes, miso paste, or soy sauce to the mushroom liquid after pressing and flipping.
Serving Suggestions
Enjoy this vegan king oyster mushroom recipe as an elegant appetizer or flavorful side dish for your next dinner party. You can also turn it into a more substantial, elevated meal by pairing it with one of these favorites:
And if you’re looking for even more vegan takes on traditional recipes, check out my round-up of 10 Meaty Vegan Recipes!
Storage Directions
- Refrigerating: Allow the scallops to cool to room temperature, then transfer to an airtight container and refrigerate for up to 5 days. They do not freeze well, as the scallops will lose their meaty texture when thawed
- Reheating: Warm the scallops in a pan on the stove with a little olive oil or a splash of vegetable stock or broth to restore the moisture until heated through. Or you can heat them gently in the microwave.
Vegan Scallop FAQs
These vegan scallops are made from sliced, scored, and pressed king oyster mushrooms, pan-seared until meaty, juicy, and tender.
While they don’t taste exactly like scallops on their own, king oyster mushrooms develop a remarkably similar texture when prepared properly. When pan-seared with vegan butter and garlic and finished with lemon and parsley (plus optional savory, salty additions like nori, dulse flakes, or miso), the overall flavor is surprisingly close.
The secret to meaty, tender plant-based scallops is searing the mushrooms undisturbed in a hot pan. Pat them dry, avoid overcrowding, and weigh them down with a heavy lid or skillet as they cook to encourage browning and develop a dense, scallop-like texture.
Pan-frying creates the best caramelization, but you can air fry the scallops at 375°F for 10–12 minutes, flipping halfway through. Baking also works, though the scallops won’t be quite as crisp.
More Classic Recipes Made Vegan
Main Dishes
Lion’s Mane Steaks
Recipes
Best Vegan Crab Cakes
Recipes
Vegan Fried Chicken
Main Dishes
The Best Vegan Meatballs
If you tried this Vegan Mushroom Scallops recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
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King Oyster Mushroom Vegan Scallops
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Ingredients
- 1 lb large king oyster mushrooms, wiped clean
- 2 tbsp vegan butter
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 2 cloves garlic, minced
- Chopped parsley and lemon wedges , to garnish
Instructions
- Cut off the tough lower 1-1.5 inches of the mushroom stalk. You can feel where the stalks get tougher by giving the mushrooms a light squeeze. Slice the mushroom into 1-1.5 inch thick medallions. Keep the mushroom caps.
- Using a paring knife, score the sliced sides of the mushrooms in a checkered pattern, 1/8 to 1/4-inch deep (be careful not to score too deeply).
- Melt 2 tablespoons of the vegan butter in a large cast iron skillet or frying pan over medium-high heat. Add the mushrooms one at a time, cut side down, spreading the mushrooms in the pan so they all have contact with the skillet and are not crowded.
- Sprinkle garlic powder and sea salt over the mushrooms. Place a heavy lid or a second cast iron skillet directly on top of the mushrooms as they cook. This will draw out the liquid and make them extra meaty. Cook the mushrooms for 8 minutes on medium heat.
- Remove the heavy lid or pan from the mushrooms. Add minced garlic to the mushroom liquid. Use tongs to flip each mushroom. The cooked side should be golden and slightly crispy around the edges.
- Continue to cook the mushrooms for another 5-10 minutes on medium heat until the mushrooms are tender and both sides are golden. Stir the garlic in the liquid as needed to prevent burning.
- If all the mushrooms didn't fit in the pan, repeat these steps to cook the remaining mushrooms.
- Serve mushrooms garnished with fresh parsley, lemon juice, and freshly cracked black pepper.
- If you liked this recipe, please take a moment to rate it. Thank you!
Notes
- Dry the mushrooms well. Wipe them clean with a clean dish towel or paper towel before cooking. Removing the excess moisture prevents steaming and helps the mushrooms sear well.
- Don’t skip scoring the mushrooms. Shallow cuts increase surface area, allowing seasoning and flavor to soak in as they cook. Score just ⅛–¼ inch deep—deep enough for flavor, but not so much that you cut all the way through.
- Use a hot pan. A searing hot pan encourages browning, developing that classic scallop crust. I recommend a heavy-bottomed pan (such as a cast-iron skillet) preheated until a splash of water dances on its surface.
- Don’t overcrowd the skillet. If all the mushrooms don’t fit in the pan without overlapping, cook them in batches. Giving them space helps the “scallops” sear properly and develop their best meaty texture.
- Add more flavors of the sea. To enhance the ocean-like umami, add dulse seaweed, nori flakes, kelp flakes, miso paste, or soy sauce to the mushroom liquid after pressing and flipping.
- Add more flavors of the sea. To enhance the ocean-like umami, add dulse seaweed, nori flakes, kelp flakes, miso paste, or soy sauce to the mushroom liquid after pressing and flipping.
- Refrigerate: Allow the scallops to cool to room temperature, then transfer to an airtight container and refrigerate for up to 5 days. They do not freeze well, as the scallops will lose their meaty texture when thawed
- Reheating: Warm the scallops in a pan on the stove with a little olive oil or a splash of vegetable stock or broth to restore the moisture until heated through. Or you can heat them gently in the microwave.
Great flavor, easy recipe!
Fantastic!! Thanks for rating and leaving a comment 🙂
Oh my goodness this recipe rocks! So juicy, tasty, and just like the recipe said for texture! Love this and I am so excited to have a new recipe to have as a staple!
Thanks Lili! So happy you enjoyed 🙂
Amazing! I will definitely keep this recipe in our rotation, either as an appetizer or on top of pasta. Delicious!
Awesome!! I’m happy to hear that. Thanks for sharing!!
OMG – I am in love with these mushrooms and your recipe. It is ABSOLUTELY devine. The mushrooms are a first me and this recipe showcases their amazing flavour. Hot or cold – a big winner. Thank you
I am so happy to hear that you liked this recipe, Kerri! Thank you for sharing with us!
Thanks so much for this recipe, my son said I did awesome for the first try —- all thanks to your recipe! Enjoying playing with mushrooms and all the ways they can be prepared! YUM
What a great recipe! I needed something vegan to serve friends, and these were such a hit! Thanks for sharing!
These were deslih. I was only half paying attention to the time and think I should have cut my medallions a bit thinner and/or cooked a bit longer. The thinner medallions were cooked through with a better texture. Regardless, flavor was on point and they were very satisfying.