Easy Vegan King Oyster Scallops with Old Bay
Who else was (or is) a huge seafood lover before going plantbased or vegan?! Perhaps you are one of those people that still can’t let go of a good sushi roll from time to time. If so, I totally get it, and I’m here to help!
I’ve been missing seafood A LOT lately, probably because it is summer and I miss all the shellfish meals I would usually eat. Also since my dad is Greek, I have summer memories of visiting Greece and feasting on the freshest, most incredible seafood! But I digress.
For the sake of all seafood-loving plant-based people, I have decided to create my version of vegan king oyster mushroom scallops. Now, I was a true seafood LOVER, back in the day. So I am very particular about ensuring my fake seafood tastes like seafood.
From looking at most vegan scallop recipes, they all seem to miss one or two key ingredients that I think help ensure maximum seafood flavor goodness. So here is my tried and tested method!
Easy Vegan King Oyster Scallops with Old Bay Ingredients:
1 Package of King Oyster Mushrooms (3 mushrooms)
1/2 cup White Wine or Cooking Sake
1/2 tsp Crumbled Seaweed
2-3 dashes of Liquid Smoke
Olive Oil (for cooking)
2-3 tbsp Vegan Butter
1/2 tsp - 3/4 tsp of Old Bay Seasoning
1/2 tsp Caper Liquid
2-3 Garlic Cloves
Salt & Pepper ( to taste)
Method:
Preheat your oven for 400 F / 200 C.
Take your mushrooms out of the package and cut off the ugly bottom pieces.
Cut your mushrooms into about 2-3 cm thick scallop chunks.
Keep the mushroom tops and dice them into tiny, thin chunks, and set aside.
Score your mushroom circles with a crisscross pattern on both sides.
Put your scored scallops in a bowl and add 1/2 tsp of Old Bay seasoning. Toss with your hands and try to get the seasoning into the scored surface as best you can!
In another bowl mix 1 tbsp of wine or cooking sake, 1/2 tsp caper liquid, 1/2 crumbled seaweed, and 2-3 dashes of liquid smoke.
Add your seasoned scallops to the sake/wine mixture. Either mix with hands or place a lid on the bowl to thoroughly shake. Let this sit in your fridge for at least an hour or until you are ready to cook your scallops.
Get your CAST-IRON nice and hot! Talking medium-high.
Cook for 3-5 minutes on each side on medium-high. Sprinkle a pinch of salt and black pepper.
Add about a teaspoon of butter, your leftover mushroom tops, and put the cast-iron right into the oven for about 5-7 minutes.
Take that puppy out of there and get it back on medium-high stove heat.
Now we’re going to add more vegan butter (1-2 tbsp), leftover wine/cooking sake (about 1/4 cup), and all the crushed garlic. Cook for 3-5 minutes until desired consistency is reached on medium-high.
ENJOY! Seafood your seafood delight!
Ideas for using your Easy Vegan King Oyster Scallops with Old Bay
Lemony, garlic, caper, fresh spinach, frozen pea, spaghetti goodness.
Surf and Turf meal with a portobello steak, baked potatoes, and creamy vegan Ceasar salad.
Any vegan seafood pasta version you can think of really… a creamy one!
A vibrant citrus veggie salad.
Note: I use this for my seaweed crumbles/ seasoning (picture below). I bought it from T&T!
Happy munching!
