LUNCH

Vegan Garlic Seared Scallops • It Doesn’t Taste Like Chicken

Vegan scallops are here and OMG are you going to love them!! The key to making vegan scallops at home is to use king oyster mushrooms. King oysters mushrooms have thick stems that can be sliced into rounds that just look like scallops. And when cooked up with garlic, vegan butter, and white wine (or veggie broth), they become so much like scallops it’s actually kind of shocking. The texture is PERFECT, and the flavour? Creamy, garlicky, buttery, slightly nutty, and all-around amazing. Vegan Garlic Seared Scallops are perfect for a fancy snack or an appetizer, but they also make a lovely light meal when paired with pasta or potatoes, and some veg.

Vegan Garlic Seared Scallops

Oh, and check this out: Vegan Garlic Seared Scallops’ total prep time is just 5 minutes, total cook time is only 8 minutes and the total recipe list is just 9 ingredients long. Add these numbers up and what do you get? Simple deliciousness. Much like the recipes in my new cookbook, Fast Easy Cheap Vegan, where all the recipes are 30 minutes or less, 10 ingredients or less, and $10 or less – this Vegan Garlic Seared Scallops recipe also shows how simple and mouth-watering vegan cooking can be!

Vegan Garlic Seared Scallops

And yes, after posting Vegan Lobster, Easy Vegan Crab Cakes, and my Jackfruit Salad Sandwich – you may have noticed a theme developing here. I promise, I am not changing the name of my blog to “Ocean-Friendly Meal Ideas by Sam”, but I’m determined to show everyone that eating our oceans is not sustainable. And not necessary, considering all the delicious vegan options! Vegan Garlic Seared Scallops for the win! 🙂

How to make Vegan Garlic Seared Scallops:

To make vegan scallops, you need king oyster mushrooms

To make vegan garlic seared scallops, you need king oyster mushrooms. King oyster mushrooms have a thick white stem and small brown cap. Don’t confuse them with oyster mushrooms that are thin, layered, and grey. Only king oyster mushrooms will work for the scallop look, but any mushroom would be delicious prepared in this way.

You can use baby king oyster mushrooms or large king oysters, they will just make for smaller or larger scallops. (In this recipe I used baby king oysters).

Slice the mushroom stems into 1 inch thick rounds

Slice the mushroom stems into 1 inch thick rounds. You can either save the mushroom caps for another recipe or use them in this vegan garlic seared scallops dish (they just won’t look much like scallops).

Cook mushroom rounds in a single layer in a skillet or pan

Heat the olive oil in a skillet or frying pan over medium heat. When hot, add the mushroom rounds in a single layer. Cook 2-4 minutes until golden brown on the bottom, then flip and brown on the other side.

push mushrooms to the side and make garlic butter

When the mushrooms are golden on both sides, push them to the side of the pan. Melt the vegan butter in the pan and then add the garlic. Sauté the garlic for about 1 minute until fragrant and it just begins to brown. Add the vegetable broth or wine, salt, pepper. Stir to incorporate the mushrooms into the sauce. Garnish with parsley and wedges of lemon if desired. Serve hot.

Vegan Garlic Seared Scallops

Serve vegan garlic seared scallops with something starchy such as pasta, rice, mashed potatoes, and a veg such as broccoli, roasted eggplant, or garlic green beans.

Bon appetegan!

Sam Turnbull.

Vegan Garlic Seared Scallops

Creamy, garlicky, buttery, slightly nutty, and all-around amazing! Just 13 minutes to make and just 9 ingredients! Perfect for an appetizer, or as a main with served with pasta or potatoes and a veg.

Prep Time5 mins

Cook Time8 mins

Total Time13 mins

Course: Main Course, Side Dish

Cuisine: American

Servings: 4

Calories: 105kcal

Ingredients

  • 1 – 2 tablespoons olive oil
  • 200 g king oyster mushrooms, sliced into 1″ thick rounds (see step 1)
  • 1 tablespoon vegan butter
  • 4 cloves garlic, minced or pressed
  • ¼ cup vegetable broth or dry white wine
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped parsley, for garnish (optional)
  • lemon wedges, for garnish (optional)

Instructions

  • You can use baby king oyster mushrooms or large king oysters, they will just make for smaller or larger scallops. (In this recipe I used baby king oysters). Slice the mushroom stems into 1 inch thick rounds. You can either save the mushroom caps for another recipe or use them in this dish (they just won’t look much like scallops).

  • Heat the olive oil in a skillet or frying pan over medium heat. When hot, add the mushroom rounds in a single layer. Cook 2-4 minutes until golden brown on the bottom, then flip and brown on the other side. When

  • When the mushrooms are golden on both sides, push them to the side of the pan. Melt the vegan butter in the pan and then add the garlic. Sauté the garlic for about 1 minute until fragrant and it just begins to brown. Add the vegetable broth or wine, salt, pepper. Stir to incorporate the mushrooms into the sauce. Garnish with parsley and wedges of lemon if desired. Serve hot.

Notes

Mushrooms: king oyster mushrooms have a thick white stem and small brown cap. Don’t confuse them with oyster mushrooms that are thin, layered, and grey. Only king oyster mushrooms will work for the scallop look, but any mushroom would be delicious prepared in this way. 
Serving: serve scallops with something starchy such as pasta, rice, mashed potatoes, and a veg such as broccoli, roasted eggplant, or garlic green beans
Oil-free: for oil-free, simply do a broth sauté and then whisk in a bit of nutritional yeast to substitute the butter. 

Nutrition

Serving: 1serving (recipe makes 4 servings) | Calories: 105kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 237mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg


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