Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Main Course, Appetizer
Cuisine: Vegan, Gourmet
Servings: 2 as a main, 4 as an appetizer
Diet: Vegan, Vegetarian, Dairy-Free
Cooking Intensity:
Skill Level: Intermediate
Effort: Moderate (Involves multi-tasking and achieving a good sear)
Kitchen Processes: Slicing, Searing, Blending, Reducing
Ingredients
For the Vegan Scallops:
4 large king oyster mushrooms
2 tablespoons refined coconut oil or high-heat avocado oil
1 tablespoon tamari or soy sauce
1 teaspoon maple syrup
1/2 teaspoon smoked paprika (optional, for a hint of depth)
Sea salt and freshly ground black pepper
For the Spring Pea Purée:
1.5 cups frozen peas, thawed
1 small clove garlic, minced
2 tablespoons fresh mint leaves
2 tablespoons nutritional yeast
2-3 tablespoons water or unsweetened plant milk
Juice of 1/4 lemon
Salt and pepper to taste
For the Lemon-Herb Butter Sauce:
3 tablespoons vegan butter (such as Miyoko’s or Earth Balance)
2 tablespoons dry white wine (or vegetable broth)
1 small shallot, finely minced (about 2 tablespoons)
1 clove garlic, finely minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
Zest of 1/2 lemon
Juice of 1/2 lemon
Salt and white pepper to taste
For Garnish:
Microgreens, pea shoots, or extra chopped herbs
Lemon wedges
A sprinkle of flaky sea salt (like Maldon)
Instructions
Step 1: Prepare the Mushroom Scallops
Clean & Slice: Wipe the king oyster mushrooms clean with a damp cloth. Using a sharp knife, cut off the very tough very bottom of the stem. Slice the mushrooms into 1 to 1.5-inch thick cylinders. You should get 3-4 “scallops” per mushroom.
Score: Using the tip of your knife, gently score a shallow crosshatch pattern on one flat side of each scallop. This helps with even cooking and allows the marinade to penetrate.
Marinate: In a small bowl, whisk together the tamari, maple syrup, and smoked paprika. Lightly brush this mixture over both sides of each mushroom scallop. Let them sit for 10-15 minutes while you prepare the other components.
Step 2: Make the Spring Pea Purée
Blend: In a blender or food processor, combine the thawed peas, minced garlic, mint leaves, nutritional yeast, lemon juice, and 2 tablespoons of water.
Process: Blend until completely smooth, scraping down the sides as needed. Add the remaining tablespoon of liquid if needed to reach a smooth, spreadable consistency.
Season: Taste and season generously with salt and pepper. Transfer to a small saucepan to gently warm through just before serving, or serve at room temperature.
Step 3: Cook the Lemon-Herb Butter Sauce
Sauté Aromatics: In a small saucepan or skillet over medium-low heat, melt 1 tablespoon of the vegan butter. Add the minced shallot and a pinch of salt. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
Deglaze & Reduce: Increase heat to medium and pour in the white wine. Let it simmer for 2-3 minutes until reduced by about half.
Finish the Sauce: Reduce heat to low. Whisk in the remaining 2 tablespoons of vegan butter until melted and emulsified. Remove from heat and stir in the fresh parsley, chives, lemon zest, and lemon juice. Season with salt and a pinch of white pepper. Cover and keep warm.
Step 4: Sear the Vegan Scallops
Heat the Pan: Pat the marinated mushroom scallops dry with a paper towel (this is crucial for a good sear). Heat the coconut oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
Sear: Carefully place the scallops in the hot pan, scored-side down first. Do not overcrowd; work in batches if necessary. Sear without moving for 3-4 minutes, until a deep golden-brown crust forms.
Flip & Finish: Flip each scallop and cook for another 3-4 minutes on the other side. They should be tender but still have a slight bite. Season lightly with sea salt and black pepper right in the pan.
Step 5: Assemble and Serve
Plate: Smear a generous spoonful of the vibrant pea purée onto the center of each plate. Use the back of the spoon to create a swoosh.
Arrange: Place 4-6 seared vegan scallops (for a main) atop the purée.
Sauce & Garnish: Drizzle the warm lemon-herb butter sauce around and over the scallops. Garnish immediately with microgreens, a sprinkle of flaky sea salt, and a lemon wedge on the side.
Serve: Serve immediately while the scallops are hot and crispy on the outside.
Chef’s Notes & Tips for Success:
Mushroom Selection is Key: The size and freshness of king oyster mushrooms are critical. Look for ones with thick, firm, white stems.
The Perfect Sear: Ensure your pan is very hot and the mushroom surfaces are dry before adding them to the oil. Resist the urge to move them until a crust forms.
Make-Ahead: The pea purée can be made 1 day ahead and stored in the refrigerator. The sauce can be prepared a few hours ahead; gently reheat, adding a splash of water if it has separated.
Variations: For a richer sauce, add a tablespoon of capers with the herbs. The pea purée can be substituted with a cauliflower or celery root purée in cooler months.
Nutrition Information (Per Serving – Based on 2 main course servings):
Nutrient Amount % Daily Value*
Calories ~420 kcal
Total Fat 28g 36%
Saturated Fat 15g 75%
Cholesterol 0mg 0%
Sodium 780mg 34%
Total Carbohydrate 32g 12%
Dietary Fiber 10g 36%
Total Sugars 11g
Protein 12g
Vitamin D 0mcg 0%
Calcium 60mg 4%
Iron 4mg 22%
Potassium 880mg 19%