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5 Scallop Recipes Made Vegan Using Mushrooms!


March 12th is National Baked Scallop Day — a day that celebrates a food enjoyed by many all across the world. If you didn’t know, scallops are a type of bivale mollusk, meaning that like clam, they have two shells that is controlled by a large adductor muscle. This muscle is considered a delicacy by many.

But, did you know that it is easy to recreate that “fishy” seafood flavor? Check out You Don’t Need Fish to Make Delicious Seafood Dishes and 5 Delish Ways to Enjoy Seafood Flavor without Eating Any Fish! to learn more. Just like recreating our favorite meat-based dishes, making plant-based versions of seafood dishes is about using the right flavor and texture. When it comes to making scallop dishes, the thick stem of the King Oyster or Trumpet Royale mushroom is the most popular option.

So, in honor of scallops, we have five plant-based scallop recipes for you to try.

1. Lemon Mushroom ‘Scallop’ RoyaleLemon Scallop Royale 1

Trumpet Royale is a wonderful mushroom to experiment with in the kitchen. They have a mild flavor, tremendous versatility, and even a unique beauty to them. And, as this Lemon Mushroom “Scallop” Royale proves, paired with a creamy lemon sauce, they make a wonderful scallop alternative!

2. Tofu ‘Scallops’ 

These Tofu “Scallops” are so delicious and they make a beautiful presentation. The secret to their seafood flavor is a savory marinade made from tamari, Old Bay seasoning, and other spices. Then, they’re pan-seared so they’re crispy around the edges, but tender on the inside, just like real scallops. Serve them over pasta or in a scampi or just make a bunch to serve as an appetizer or hors d’oeuvres.

3. Bacon-Wrapped ‘Scallop’ Mushrooms Bacon Wrapped Scallops 1

In this stunning recipe for Bacon-Wrapped “Scallop” Mushrooms, succulent Oyster mushrooms are cooked until they reach the texture similar to scallops and then are wrapped in a smoky veggie bacon. While they look fancy and intricate, they are actually super easy-to-make! Serve with fettuccini pasta for a deliciously unique dish.

4. Seared Mushroom ‘Scallops’ With Mint Pea Puréescallop mushrooms

While these Seared Mushroom “Scallops” may look like conventional sea scallops, they’re actually made from King Oyster mushrooms! Liquid aminos or tamari help to bring that savory umami taste that complements the minty pea purée. This is an appetizer fit for warmer weather and fancy parties.

5. Oyster Mushroom ‘Scallops’ With Pesto Pasta Oyster Mushroom Scallops With Pesto Pasta and Smoked Tofu Bacon

If you want to impress and surprise your friends and family, go out and find some fresh King Oyster mushrooms and make this Oyster Mushroom “Scallops” With Pesto Pasta for them soon! They won’t believe their eyes or their taste buds when you tell them that the “scallops” are actually mushrooms. King Oyster mushroom slices are marinated in nori seaweed flakes or dulse flakes (another sea vegetable), along with some vegetable stock, and a splash of lemon and cooking wine. The mushroom slices absorb these different flavors and the moisture, resulting in a fantastically tasty vegan scallop with a consistency to die for! Then, serve them up with the cheesy pesto pasta, smoky tofu bacon, and a sprinkling of vegan Parmesan or nutritional yeast.

Go on, treat yourself to a fancy dinner with one of these recipes. Let us know what you think of it in the comments below!

Lead image source: Lemon Mushroom “Scallop” Royale

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0 comments on “5 Scallop Recipes Made Vegan Using Mushrooms!”

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1 Years Ago

I love scallops, & mushrooms too. Problem is, I now live in a rural area where it\'s impossible to find most foods/ingredients needed for your recipes. The only mushrooms I can buy — & at a high price — are buttons. And scallops are unavailable. Hey: We don\'t even have fresh fish, only frozen. Tofu? I must travel at least an hour away to a Wall-Mart. Yoghurt can\'t be found as plain, or with higher probiotics, or even in low-fat varieties, except again at 1-2 health food stores that require some travel & high dollar prices. Tamari? Yeast flakes? Good luck finding any of these. Unfortunately, ordering from Amazon or similar sources often requires buying in bulk; that\'s too expensive upfront, & difficult to store over time (esp if one lives alone, as I do). If you have any suggestions for folks such as I, I\'d be happy to hear them.


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