vegan scallops

These easy vegan scallops are so easy and so delicious. Mushrooms are so versatile – ever since we went vegan, we can’t get enough! We find ourselves eating them more and more. We keep finding so many great uses for them (for more of our recipes including mushrooms, click here!). There are so many different varieties to choose from. Some have a texture very similar to meat when cooked in the right way. For this recipe we used one of our favourites – baby king oyster mushrooms! They give such an amazing texture once they’re fried or grilled. For these scallops, we pan fried them in garlic butter and then we served them on a bed of creamy garlic dill sauce. They really end up looking like a real scallop, enough to have people double take when they see the photo. These are an amazing appetizer to make and they’re healthy! We definitely recommend you try these easy vegan scallops!

If you’ve seen our Instagram page I’m sure you’re not surprised to see how many recipes we utilize mushrooms in. It’s funny to think that a few years back we weren’t even mushrooms fans at all. Things have definitely changed especially since being vegan. We find our tastebuds just keep growing and we love so many things we didn’t care for before.


Recipe by plantbasedrelationshipCourse: DINNER, LUNCH


Prep time


Cooking time



These oyster mushroom scallops are so delicious.


  • 2 packs of baby king oyster mushrooms (sliced into half inch discs)

  • 1/2 of a red onion (diced)

  • 4 cloves of fresh garlic (diced)

  • 1/2 a cup of raw cashews

  • 1/2 a tbsp of fresh dill

  • 1 tbsp of pine nuts

  • 1 cup of water

  • A generous pinch of salt

  • A generous pinch of black pepper

  • 2 tbsp of vegan butter


  • Heat a large skillet on medium low heat. Heat a small sauce pot on low heat.
  • Add half the vegan butter to each pan.
  • In the skillet throw in your sliced mushrooms.
  • In the saucepan add half of your diced garlic and all of your diced red onion.
  • In a blender, combine your raw cashews and water. Pulse until smooth.
  • Pour your cashew base into your sauce pot and add your chopped fresh dill. Season well with a pinch of salt and pepper.
  • Add the other half of your diced garlic and pine nuts into your skillet with your mushrooms. Season with salt and pepper and toss.
  • Start your plating by spooning a large scoop of your sauce onto your plate.
  • Set mushrooms down onto your sauce base and top with your sautéed pine nuts and garlic.
  • Sprinkle with a touch more chopped dill. Serve and enjoy!!

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