These Vegan Scallops are easy to make of marinated king oyster mushroom stems served with flavorful lemon garlic butter! This plant-based recipe is gluten-free, low carb, perfect to make ahead and can be served as appetizers, tossed in vegan pasta or salad, over mashed potatoes or with bruschetta or avocado toast on the side.
*Note: Feel free to check out the step-by-step pictures at the top of the post!
Cut the stems of the oyster mushrooms into about 1-inch (2.5 cm) thick slices. Optionally, score the cut-sides crosswise with a sharp knife. (You can use the caps of the mushrooms for another recipe like creamy risotto or mushroom wellington).
Mix together all the ingredients for the marinade in a container.
Place the mushroom slices in a large bowl, pour the marinade over them and toss to coat. Set aside covered for at least 30 minutes (or refrigerate overnight).
Heat a tablespoon of the vegan butter in a skillet or non-stick pan. Add the marinated mushrooms and sauté for about 6-8 minutes per side until golden brown.
Meanwhile, melt the remaining vegan butter in another pan. Press in the garlic and sauté for a minute. Season with lemon juice, a little salt and pepper.
Drizzle the lemon garlic butter over the vegan scallops and garnish with fresh parsley.
Storage: Leftover scallops can be stored in a sealed container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Then, if needed, simply reheat in a skillet or microwave.
More information on the recipe are mentioned in the blog post above!