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Vegan Scallops Miso Garlic Butter Pasta
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5 from 3 votes

Mushroom Vegan Scallops with Miso Garlic Butter Pasta

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! 
Prep Time10 minutes
Cook Time30 minutes
Course: main dishes
Keyword: date night, entertaining, gluten free, main dishes, pasta, vegan, weeknight meal
Servings: 2 -3 servings
Author: Remy

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.