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vegan scallop edamame corn salad

Vegan “Scallops” and Edamame Corn Salad (gluten free, refined sugar free)

  • Author: Remy
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x
  • Diet: Vegan


These Vegan “Scallops” and Edamame Corn Salad make for a great summer side dish, and it’s grill-friendly too! Vegan, gluten free, refined sugar free.



for the scallops

for the salad

  • 3 ears of corn, raw or grilled, then shucked
  • 1 cup shelled, cooked edamame
  • 12 small watermelon radish, sliced thinly and quartered
  • 3 green onions
  • 1 tbsp black sesame seeds
  • salt and pepper to taste
  • tamari citrus vinaigrette, to taste, or other light dressing


  1. 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.
  2. 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.
  3. 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.


*I like to use about 2 mushrooms per person

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: sides, salad
  • Method: grilling, pan searing

Keywords: side dishes, summer, grilling, salad, asian, mushrooms, gluten free, refined sugar free