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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:

  1. Preheat your oven for 400 F / 200 C.

  2. Take your mushrooms out of the package and cut off the ugly bottom pieces.

  3. Cut your mushrooms into about 2-3 cm thick scallop chunks.

  4. Keep the mushroom tops and dice them into tiny, thin chunks, and set aside.

  5. Score your mushroom circles with a crisscross pattern on both sides.

  6. 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!

  7. 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.

  8. 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.

  9. Get your CAST-IRON nice and hot! Talking medium-high.

  10. Cook for 3-5 minutes on each side on medium-high. Sprinkle a pinch of salt and black pepper.

  11. Add about a teaspoon of butter, your leftover mushroom tops, and put the cast-iron right into the oven for about 5-7 minutes.

  12. Take that puppy out of there and get it back on medium-high stove heat.

  13. 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.

  14. ENJOY! Seafood your seafood delight!

Ideas for using your Easy Vegan King Oyster Scallops with Old Bay

  1. Lemony, garlic, caper, fresh spinach, frozen pea, spaghetti goodness.

  2. Surf and Turf meal with a portobello steak, baked potatoes, and creamy vegan Ceasar salad.

  3. Any vegan seafood pasta version you can think of really… a creamy one!

  4. A vibrant citrus veggie salad.

Note: I use this for my seaweed crumbles/ seasoning (picture below). I bought it from T&T!

Happy munching!