Vegan Scallops & Garlic Butter Sauce
Prep time
Cook time
Total time
These vegan scallops are made of king oyster mushrooms with a garlic butter sauce! Marinate & cook for 15 mins for tasty vegan scallops!
Recipe type: Appetizer
Cuisine: Vegan, Seafood
Serves: 2-4 servings
Lemon Butter Sauce
  1. With a vegetable brush, remove any dirt or debris from mushrooms and slice off the woody ends and mushrooms caps. Save the caps to use for another recipe like a stirfry.
  2. Slice the stems into 1 inch (2.5 cm) long pieces.
  3. In a large mixing bowl or Tupperware, whisk together hot vegetable broth, white miso, soy sauce or gluten-free tamari, kelp, and olive oil. Whisk until the miso has dissolved in the hot broth.
  4. Add the mushrooms and marinate for 15 mins to 2 hrs. Overnight is preferred.
  5. After your mushrooms have marinated, melt 1 tbsp vegan butter in a large skillet over medium-high heat.
  6. Working in batches, place marinated mushrooms, flat side down, and brown for 6-8 mins on each side. Set aside and keep warm.
  7. You can save time by making the garlic butter sauce in a seperate pan at the same time as frying the mushrooms, or save on dishes by using the same pan once all your mushrooms have cooked and are set aside.
  8. To make the garlic butter sauce, melt 2 tbsp vegan butter in the same skillet.
  9. Add garlic and cook, stirring frequently for 1 minute, or until fragrant.
  10. Stir in the lemon juice; season with salt and pepper, to taste.
  11. Serve mushroom scallops in a bowl or serving dish and pour the garlic butter sauce.
  12. Garnish with parsley.
  13. Enjoy as appetizer or add to a vegan creamy pasta dish
Nutrition Information
Serving size: 1 serving Calories: 311 Fat: 20g Carbohydrates: 18.5g Sugar: 6.3g Fiber: 3.8g Protein: 12.3g
Recipe by The Edgy Veg at