These mushroom based Vegan “Scallops” and Edamame Corn Salad make a delicious and vibrant dish for the summer. It’s also a grillable side dish, so that vegetarians and vegans alike can partake in summer grilling fun. Or should I say fun-gi? 😉
King oyster mushrooms have a thick stem base, that when sliced against the grain, have a bit of a fibrous texture reminiscent of scallop texture. Now, it has been a few years since I’ve eaten an actual scallop myself, but from what I remember, the flavour itself was fairly mild before seasoning. So, as always, I highly recommend seasoning your mushroom “scallops” as you typically would enjoy regular scallops for a realistic experience. If you have a preferred seasoning other than the soy garlic marinade I’ll share below, feel free to go with it.
Paired with a crunchy edamame and corn salad, heavily inspired by more traditional succotash, you get the best of summer corn, snappy edamame and plant protein and colour! I threw in watermelon radish for extra crunch, and dressed it with a very simple, light and zesty Tamari Citrus Vinaigrette. My belief is that in the summertime, when the produce is fresh and at its peak, you can get away with doing less. I let the natural flavours shine, and balance out the smoky mushroom “scallops”.
These Vegan Scallops and Edamame Corn Salad are (of course) vegan, glutenfree, and refined sugar free. In all, it takes about 30 minutes or less to prepare, and I’ll include a few time saving hacks below.
So what’s in these Vegan Scallops and Edamame Corn Salad?
To prepare the oyster mushroom “scallops” you can either grill or pan sear. Grilling will add a nice, natural smoky flavour and of course, beautiful grill marks. Pick a good, large king oyster mushroom (the larger the base, the easier to work with). They can be easily found at most Asian grocery stores.
In the summertime, corn is in season and at it’s peak. Many people don’t realize you can actually enjoy it raw, and it’s just as delicious! It’s a little firmer, juicier and really naturally sweet. If you’d prefer to cook it, you can also throw your corn on the grill.
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Begin by preparing the mushroom “scallops”. Slice your king oyster mushroom stems and skewer 3-4 pieces on wooden sticks. You should end up with circles and you can choose your desired thickness. I’d recommend 1-1.5″ in height. Mix together gluten free soy sauce, garlic, coconut sugar and sesame oil if using and brush sauce all over all sides of mushroom scallops. If you have time, you can also let marinate for 30 minutes or so before cooking. Either grill, or pan sear on high heat on each side for a few minutes, until golden brown.
Next, to prepare salad, add edamame shucked corn, radish, sliced green onion and sesame seeds. Add tamari citrus vinaigrette to taste, and salt and pepper to finish.
To serve, enjoy salad cold or hot, alongside mushroom “scallops”! The salad can be prepared in advance, but I’d recommend grilling or pan searing the scallops when you’re ready to enjoy.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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