What are vegan scallops made of?

Vegan scallops are typically made from king oyster mushrooms, thanks to their perfect texture and scallop-like shape. The mushroom stems get sliced into rounds, soaked briefly for tenderness, and then caramelized until golden. They’re juicy, savory, and make a genuinely convincing stand-in for traditional scallops.

How do you make vegan scallops taste like seafood?

King oyster mushrooms naturally mimic the texture of scallops, but to achieve a seafood-like flavor, you can season them with ingredients like seaweed flakes, kelp granules, or a splash of vegan-friendly fish sauce. In this recipe, we keep things simple by caramelizing them to create deep, savory flavor and adding them to a bright pea puree and cashew cream for balance and freshness.

Can I make vegan scallops ahead of time?

For the best texture and caramelized exterior, mushroom scallops are ideally seared just before serving. However, you can prep ahead by soaking, slicing, and refrigerating the mushroom pieces up to a day in advance. When you’re ready, simply pat them dry and sear until golden right before plating the dish.

Vegan Scallops With Pea Puree in Pasta

Description

Pan-seared vegan scallops made from king oyster mushrooms bring the golden, fancy-but-chill vibes to this springy pasta. There’s roasted cauliflower for texture, a minty green pea purée for brightness, and a cozy cashew cream that swoops in like a warm blanket. It’s the kind of meal that looks like you tried hard—when actually, you were just vibing in the kitchen with a glass of wine.

Ingredients

For the sweet pea purée and cashew cream (make ahead if you like)

1 tablespoon olive oil
4 cloves garlic, minced
2 shallots, minced
3 tablespoons white cooking wine
3 cups frozen peas
1 ¾ cups vegetable broth
3 tablespoons fresh chopped mint

For the roasted cauliflower

6 cups cauliflower florets
2 teaspoons olive oil
Salt and pepper, to taste

For the vegan scallops

6–8 large king oyster mushroom stems, sliced into scallop-sized rounds and scored on one side (soak in warm water for 30 minutes, then drain and pat dry)
1–2 teaspoons olive oil

For the pasta

10–12 lasagna noodles, broken into large rustic pieces, or 4–5 cups bowtie pasta
Olive oil and salt (for boiling the pasta)

To serve

¾ cup basic cashew cream recipe
Extra mint leaves
Fresh peas
Lemon wedges

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Instructions

Make the pea purée:

In a medium pot, heat olive oil over medium-low. Add garlic and shallots; sweat for 4–5 minutes until soft, stirring occasionally.
Raise the heat to medium. Once sizzling, deglaze with white wine and stir.
Add peas and pour in broth. Simmer for 5 minutes, then remove from heat.
Stir in mint. Purée with an immersion blender (or in a standing blender). Chill if making ahead; bring to room temp before serving.

Roast the cauliflower:

Preheat oven to 400°F.
Toss cauliflower florets with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 15–20 minutes. Flip, then roast 15–20 more until golden and tender. Set aside.

Prepare the vegan scallops:

Heat a wide skillet over medium-high. Place mushrooms in the pan, unscored side down. Cover and cook for 4–5 minutes to release moisture.
Drain excess liquid, then drizzle with olive oil. Flip the mushrooms, reduce heat to medium, and sear the scored side until deeply golden and caramelized. Remove from heat.

Cook the pasta:

Bring a large pot of salted water to a boil.
Cook pasta according to package directions. Drain, drizzle with a little olive oil to prevent sticking, and set aside.

Assemble:

Layer pasta in bowls, spooning pea purée between layers.
Top with roasted cauliflower, seared vegan scallops, and cashew cream.
Garnish with mint, fresh peas, and season to taste with a squeeze of fresh lemon, salt and pepper. Serve warm.

Notes

Storage: Store any leftovers in separate airtight containers—vegan scallops, pea purée, cashew cream, and pasta can each be refrigerated for up to 3 days.
Reheating: Gently reheat the pea purée and pasta in a pan over low heat with a splash of vegetable broth or water to loosen. Reheat the vegan scallops in a skillet over medium heat until warmed through—avoid microwaving, as it can affect their texture.

Make Ahead Tips:

The pea purée and cashew cream can be made 1–2 days in advance.
You can slice, score, and soak the king oyster mushrooms up to a day ahead—just store them in water in the fridge and pat dry before searing.
Roast the cauliflower earlier in the day and warm it up in the oven before serving.

General Notes and Tips

Pasta Notes: Cook the pasta just before serving to keep it al dente and avoid it getting mushy. Bowtie, broken lasagna noodles, or any short pasta with texture work great for holding onto the pea purée and cream.
Vegan Scallop Tip: For the best sear, make sure the mushrooms are patted completely dry before hitting the pan. A hot skillet and minimal oil help create that golden, scallop-like crust.
Gluten-Free Option: Use your favorite gluten-free pasta to keep the dish entirely gluten-free. Chickpea or brown rice pastas hold up well and pair nicely with the rich king oyster scallops and silky purée.
Serving Suggestion: Finish with extra mint, fresh peas, or a swirl of cashew cream for a restaurant-style presentation. A drizzle of lemon juice over the top also brightens up the whole dish beautifully.

Prep Time: 30 minutes
Cook Time: 1 hours
Category: Vegan Seafood
Method: Sautéed, Pureed, Roasted,
Cuisine: American