Growing up with two sets of grandparents from Canada’s East Coast, seafood was always on the menu. I mean always.
Fresh fish caught at the cottage, lobster & crab on those special occasions, scallops wrapped in bacon, scallops smothered in cream sauce, scallops in whatever, forever.
After transitioning to a plant based diet seafood was one of the only meals I found truly myself longing for, specifically those tender and juicy scallops. I knew there had to be recipes out there that I could try to recreate these savoury favourites of mine, but after scouring the web for an easy recipe to follow I was concerned that none I was stumbling upon would taste exactly how I remembered them to. If there’s one thing you don’t mess with, it’s someone’s childhood nostalgia & the internet was just not on my side this evening. With a goal in mind, I was determined to make these the most genuine tasting vegan scallops anyone ever did eat!
To make these sweet & creamy “scallops” you’ll need to start with a few king oyster mushrooms. No, not oyster mushrooms, king oyster mushrooms! I found these at a local market, but they’re readily available in most Asian grocery stores.
One you have your mushrooms, chop off their heads & save them for another dish, they has no place here. After that chop the stems into 1-2 inch sections (or however thick you want your scallops, we opted on the thinner side simply to get more scallops from each mushroom stem) & get ready to marinade them for a few hours in the magic sauce that’ll lend that fishy flavour.
Mix all the ingredients for the marinade together and crumble in half a nori sheet before placing your lil scallops in the fresh sauce. This is the ingredient that will ensure your scallops taste like scallops!
The stems are light and they will float in the marinade, so to make certain that they’re fully coated and absorbing the flavours you’ll want to cover the mushroom stems with the other half of the nori sheet from earlier, this will ensure that the mushrooms sink and remain submerged while also developing further that sea-like flavour.
Wait a few hours & get ready to fry those babies in a few tablespoons of oil! After a few minutes on medium-high they should get golden brown, and crispy on the edges, just like a real scallop! Do a quick spot check and flip to fry the other side.
While these are cooking feel free to whip up the creamy cashew & lemon sauce with cashews that have soaked overnight (any good vegan has a cup or two of pre soaked cashews in their fridge at all times, come on they’re a staple in any dish), and get any noodles of your choosing cooking in some water.
You’re ready to plate and enjoy! Wasn’t that easy?
These scallops immediately took me back to evenings spent with family retelling stories of our day spent on the beach exploring hidden caves & catching minnows in the tide. How I miss living by such large bodies of water!
Every dish brings with it memories, tag us on instagram and tell us what these juicy & tender scallops did for you!
RECIPE: Makes 3 Servings
- 3 King Oyster Mushrooms (just the stems, chopped into 1inch pieces)
- 1 cup water
- Juice of half a lemon
- 1 tbsp garlic powder
- 1/8 tsp sea salt
- 5 drops of Braggs Liquid Aminos
- 1 tbsp rice wine vinegar
- 1 Nori Sheet
- cracked black pepper
Lemon Cashew Cream Sauce:
- 1/2 cup cashews (soaked overnight)
- Juice of 1 lemon
- 5 tbsp water
- tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tsp fresh dill
Pasta of your choice!
Overnight soaking, 15 minutes prep and cooking
- Mix the marinade ingredients, crumbling in half the nori sheet.
- Add in the mushrooms stems and submerge
- Cover the stems with the second half of the nori sheet to ensure that they stay submerged
- Let sit in the fridge overnight or for at least 3 hours
- Heat a cast iron or non-stick pan to medium-high heat.
- Add in 2 tbsp coconut oil and allow to heat thoroughly.
- To this add in the mushroom stems and allow to fry on one side for 2-3 minutes or until golden brown on the edges.
- Flip the scallops and fry the other side until they look even.
Lemon Cashew Cream Sauce:
- Add soaked cashews and other ingredients to your vitamix or other highspeed blender and blend on low to combine the ingredients.
- Slowly increase the speed to high and allow to blend until the cashews are fully creamy and smooth.
- Place this mixture in the fridge to thicken while you make your pasta.
Combine the creamy lemon sauce with pasta and your favourite ingredients (we like steamed spinach, grape tomatoes, and some fresh parsley and dill, yum!), and add on your scallops! Enjoy!