Mushroom Vegan Scallops with Miso Garlic Butter Pasta

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Make tender vegan scallops with king oyster mushrooms in a creamy miso butter garlic sauce. This simple pasta dish is the perfect recipe for an easy dinner or elevated meal! 

a white bowl filled with pasta and vegan scallops and a white fork

What Makes This Recipe Great

These Vegan Scallops are an umami party with a miso garlic butter sauce and pasta to serve. This dish makes for a great weeknight meal (it’s one of those dishes that looks a lot harder to prepare than it really is), and it’s also a great dish to impress. Whether you’re entertaining for a dinner party, celebrating with a special meal, or cooking for a date, this meal is truly an experience.

The vegan scallops are made from plants, and the recipe is 100% dairy-free, gluten-free, and vegan. From start to finish, you’ll only need about 30-40 minutes to prepare, and the steps are easy and straightforward. We’ll be boiling pasta, searing our “scallops,” and then coating it all in a vegan buttery sauce. You’d never believe that “seafood” could be plant-based, but this recipe will definitely prove it’s possible!

What are Vegan Scallops Made Of?

We are going to be making vegan king oyster mushroom scallops today using the stems of these delicious mushrooms. When sliced, the stem really resembles a scallop shape and has a similar texture. It’s an amazing option as mushrooms have a lot of umami flavor naturally, and they’re quite a nice blank canvas to dress up. Additionally, they’re fairly easy to find, unprocessed, and don’t require much prep at all. Note: you can find king oyster mushrooms at most Asian grocery stores, and you want to look for mushrooms with a fairly girthy stem.

After serving these king oyster mushroom scallops to non-vegan family and friends, the feedback was that the experience as a whole was very scallop-like. The visuals had them fooled, and the sauce really tied it together for them. Could you completely trick someone into thinking they’re true scallops? Perhaps for a moment, but either way, the bottom line is that they’re really freakin’ delicious mushrooms that both vegans and non-vegans alike will love!

Ingredient Notes

a large mushroom held in hand
  • large king oyster mushrooms: These mushrooms have a meaty texture and really resemble real scallops. You can find them at your local grocery store or Asian market. 
  • vegan butter: Any plant-based butter will work. 
  • grate garlic cloves
  • white miso paste
  • warm water
  • splash of sake or white wine: To deglaze (optional).
  • gluten-free spaghetti: To make this recipe gluten-free, simply choose your favorite gluten-free pasta. 
  • reserved pasta cooking water
  • garnish: fresh parsley, red pepper flakes, vegan parmesan cheese, salt, black pepper, and/or fresh lemon juice. 

Step-by-Step Instructions

a large skillet on a stove filled with pasta
  1. Begin by preparing your pasta according to the package directions in a large pot of water over medium-high heat. Cook until al dente and reserve 1/2 cup of pasta cooking water.
  2. Meanwhile, slice your plump king oyster mushroom stems into slices about 1 or 1 1/2 inches tall. Score one side of your mushroom slice with a crosshatch pattern. Remove mushroom tops and save them for another recipe. (See below for how to make the mushrooms look like scallops). 
  3. In a large skillet, melt butter on medium heat and add grated garlic, sautéing lightly until fragrant. Be sure not to burn the garlic.
  4. Add mushrooms to the pan, scored side down, and cook on low heat for 4-5 minutes. Flip the mushrooms and cook the other side for 3-4 minutes, until golden brown.
  5. Whisk miso paste with 2 tbsp of warm water to thin, then pour into the pan. Baste scallops with the garlic miso butter sauce and cook for an additional 2-3 minutes. If desired, you can deglaze with a splash of sake. Set mushrooms aside.
  6. In the same pan or in a new pan, melt vegan butter and add sliced garlic. Add cooked pasta to the pan and toss to coat, adding reserved pasta cooking water by 1/4 cup if needed.
  7. Add parsley, chili flakes and salt and pepper to taste and toss to coat.
  8. Plate garlic butter pasta and top with miso garlic butter scallops. Garnish with vegan parmesan, more fresh parsley, and fresh lemon if desired.
a fork scooping a bit of pasta out of a dish with vegan scallops

How to Sear Oyster Mushrooms to Look Like Scallops

To create realistic vegan scallops, I highly recommend the following steps.

  1. Start by brushing any dirt/debris off of your king oyster mushrooms. Try to avoid washing them with water for best results.
  2. Slice the stem into 1 or 1 1/2″ slices to create your vegan scallops.
  3. Score a crisscross pattern onto one side of each of your king oyster mushroom scallops.
  4. When ready to sear, make sure your pan is hot and vegan butter is melted, and place your mushroom scallops score side face down. Let them sit undisturbed for a few minutes so that you achieve some nice color. Flip and repeat on the other side.
  5. Finally, once you add your miso to the pan, tilt it on an angle and use a spoon to scoop the sauce and baste your scallops a few times while the sauce reduces.
an overhead shot of pasta topped with vegan mushroom scallops

Serving Tips

While the vegan scallops are delicious as a stand-alone recipe or appetizer, I highly recommend serving them with some garlic butter pasta for a complete meal. 

Some other pasta that would pair nicely include something garlicky and nutty, like my Green Bean and Almond Gremolata Pasta or zesty Lemon Pepper Pasta

They would also be fantastic served with some creamy polenta or quinoa or atop Mushroom Asparagus Risotto. For something a little lighter, consider a bright salad like my Radian Radish Salad with Citrus Tamari Vinaigrette.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat with a little vegan butter or olive oil on the stovetop and serve warm with desired garnishes. 

a pink plate filled with pasta and scallops

More Creamy Vegan Recipes

Lemon Pepper Pasta

Vegan Penne alla Vodka

No-Blend Vegan Cacio E Pepe

Baked Feta Pasta with Cherry Tomatoes

Garlic Alfredo Pasta (TheVegan8)

If you try this recipe out, tag me on Instagram @veggiekins so I can drool over your delicious re-creations and share them! Star ratings and reviews are always appreciated in the comments below, and if you make any fun substitutions, I’d love to hear how it worked out.

Mushroom Vegan Scallops with Miso Garlic Butter Pasta

5 from 3 votes
Servings: 2 -3 servings
Prep: 10 minutes
Cook: 30 minutes
Make tender vegan scallops with king oyster mushrooms in a creamy miso butter garlic sauce. This simple pasta dish is the perfect recipe for an easy dinner or elevated meal! 

Ingredients 

  • Scallops
  • 4-5 large king oyster mushrooms
  • 1-2 tbsp vegan butter
  • 2-3 cloves garlic grated
  • 1 tbsp white miso paste
  • 2 tbsp warm water
  • splash of sake or white wine to deglaze (optional)
  • Garlic Butter Pasta
  • 6 oz gluten free spaghetti or 2 servings pasta
  • 1/2 cup reserved pasta cooking water
  • 2-3 tbsp vegan butter
  • 3 cloves garlic finely sliced
  • 1/4 cup fresh parsley chopped
  • pinch of red chili flakes to taste
  • salt and pepper to taste
  • Optional
  • fresh lemon
  • vegan parmesan
  • more fresh parsley

Instructions 

  • Cook pasta
  • Begin by preparing your pasta according to package directions. Cook until al dente and reserve 1/2 cup of pasta cooking water.
  • Miso Garlic Butter Scallops
  • Meanwhile, slice oyster mushroom stems into slices about 1 or 1 1/2 inch tall. Score one side of your mushroom slice with a crosshatch pattern. Remove mushroom tops and save them for another recipe.
  • In a pan, melt butter on medium heat and add grated garlic, sautéing lightly until fragrant. Be sure not to burn the garlic.
  • Add mushrooms to the pan, score side down, and cook on low heat for 4-5 minutes. Flip, mushrooms and cook the other side for 3-4 minutes, until golden brown.
  • Whisk miso paste with 2 tbsp of warm water to thin, then pour into the pan. Baste scallops with the garlic miso butter sauce and cook for an additional 2-3 minutes. If desired, you can deglaze with a splash of sake. Set mushrooms aside.
  • Prepare pasta
  • In the same pan, or in a new pan, melt vegan butter and add sliced garlic. Add cooked pasta to the pan and toss to coat, adding reserved pasta cooking water by the 1/4 cup if needed.
  • Add parsley, chili flakes and salt and pepper to taste and toss to coat.
  • To serve
  • Plate garlic butter pasta and top with miso garlic butter scallops. Garnish with vegan parmesan, more fresh parsley and fresh lemon if desired.

Notes

Serving Tips

While the vegan scallops are delicious as a stand-alone recipe or appetizer, I highly recommend serving them with some garlic butter pasta for a complete meal. 
Some other pasta that would pair nicely include something garlicky and nutty, like my Green Bean and Almond Gremolata Pasta or zesty Lemon Pepper Pasta
They would also be fantastic served with some creamy polenta or quinoa or atop Mushroom Asparagus Risotto. For something a little lighter, consider a bright salad like my Radian Radish Salad with Citrus Tamari Vinaigrette.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat with a little vegan butter or olive oil on the stovetop and serve warm with desired garnishes. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

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About Remy

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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4 Comments

  1. It was first time using King Oyster mushrooms! Omg..I thought I was biting into a scallop for sure! So delicious..I made extra miso sauce and used veggie broth instead of water..I did use sake too..will definitely make again! Much gratitude!

    5 stars