Vegan Seared Scallops
f you’ve had real scallops before, you’ll be blown away by this recipe. King oyster mushrooms are really good are tricking you into believing you’re having actual seafood, so they are just perfect for this recipe. I know it can be challenging to find them. I personally buy mine at an Asian store where I live (Dallas).
Ingredients
- 6 Large King Oyster Mushrooms
- 5 Cloves Garlic
- 1 oz Fresh Basil
- 1/4 Cup White Wine
- 2 Tbsp Lemon Juice
- 3 Tbsp Olive Oil
- 2 Tbsp Vegan Butter
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
Instructions
- Cut off the ends of the mushrooms if they are not even. Then cut each mushroom in 3 to 4 pieces (depending on how big the mushrooms are). Pieces of approximately 1 inch each are what we aim for. Keep the mushroom caps for other recipes.
- Place a skillet on medium heat, then add the olive oil, followed by the mushrooms and salt and pepper. Let them cook for about 3 to 5 minutes on each side or until they turn golden brown.
- Remove the mushrooms from the skillet and add the vegan butter. Once the butter melts, add the minced garlic, followed by the chopped basil. Stir until the garlic becomes golden brown.
- Turn heat to medium low, then add the white wine, the lemon juice and salt and pepper. Let simmer for about 3 minutes until the liquid reduces slightly. Then add the mushrooms back, lower heat to low and let simmer for another 3 to 5 minutes, making sure to bath the mushrooms in the wine sauce. Serve hot!
Notes
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Nutrition
Calories: 155kcalCarbohydrates: 2gProtein: 1gFat: 15gSaturated Fat: 3gSodium: 57mgPotassium: 47mgVitamin A: 641IUVitamin C: 5mgCalcium: 19mg
Tried this recipe?Let us know how it was!