Plant-Based Scallops from King Oyster Mushrooms
Plant-Based Scallops from King Oyster Mushrooms offer a delightful, seafood-inspired experience without the ocean catch. Bursting with umami flavor, these tender morsels are perfect for impressing friends and family at dinner parties or casual gatherings. With a golden-brown sear and a sprinkle of fresh lemon juice, this dish captures the essence of indulgent dining while remaining entirely plant-based. Easy to prepare and adaptable for various diets, these scallops will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: Vegan
Ingredients
Scale
- 2 cups King Oyster mushrooms (sliced into 1-inch thick rounds)
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons low-sodium soy sauce
Instructions
- Clean mushrooms gently with a damp cloth and trim off tough ends.
- Slice each mushroom into thick rounds about one inch wide.
- In a bowl, combine olive oil, garlic powder, smoked paprika, lemon juice, and soy sauce. Toss in mushroom slices until evenly coated.
- Preheat a skillet over medium-high heat with a drizzle of olive oil.
- Sear seasoned mushroom slices in batches until golden brown, about 3-4 minutes per side.
- Finish by squeezing fresh lemon juice over the scallops before plating.
Nutrition
- Serving Size: 1 cup (120g)
- Calories: 150
- Sugar: 0g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For a tropical twist, swap olive oil for coconut oil. Serve over creamy risotto or zoodles for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to three days.