Vegan Scallops & Garlic Butter Sauce – RAEDY LEX

Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest DJ.

08.01.2021

Background Story:

Y’all are gonna love this dish! This recipe is a favorite of mine to make and share with friends. I love finding food that tastes as good as it makes you feel. These cruelty-free “scallops” are incredible as the main dish or are a perfect addition to any other. I get my king oyster mushrooms at 168 which is in Madison Heights. I definitely recommend scoring the mushrooms to give them the “scallop look” as well as it helps with the marinating. I also highly recommend letting them marinate as close as you possibly can to overnight. Can’t wait to hear about how y’all loved these.

Recipe:

Ingredients:

  • 6 large king oyster mushrooms, sliced 1-inch thick
  • 1 cup vegetable broth, hot
  • 2 tbsp white miso
  • 1 tbsp soy sauce or gluten-free tamari
  • 1-1/2 tsp seaweed or kelp granules
  • 1 tbsp olive oil

Lemon Butter Sauce

  • 3 tbsp vegan butter
  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • Sea salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley

Instructions:

  1. With a vegetable brush, remove any dirt or debris from mushrooms and slice off the woody ends and mushrooms caps. Save the caps to use for another recipe like a stir fry.
  2. Slice the stems into 1 inch (2.5 cm) long pieces.
  3. In a large mixing bowl or Tupperware, whisk together hot vegetable broth, white miso, soy sauce or gluten-free tamari, kelp, and olive oil. Whisk until the miso has dissolved in the hot broth.
  4. Add the mushrooms and marinate for 15 mins to 2 hrs. Overnight is preferred.
  5. After your mushrooms have marinated, melt 1 tbsp vegan butter in a large skillet over medium-high heat.
  6. Working in batches, place marinated mushrooms, flat side down, and brown for 6-8 mins on each side. Set aside and keep warm.
  7. You can save time by making the garlic butter sauce in a separate pan at the same time as frying the mushrooms, or save on dishes by using the same pan once all your mushrooms have cooked and are set aside.
  8. To make the garlic butter sauce, melt 2 tbsp vegan butter in the same skillet.
  9. Add garlic and cook, stirring frequently for 1 minute, or until fragrant.
  10. Stir in the lemon juice; season with salt and pepper, to taste.
  11. Serve mushroom scallops in a bowl or serving dish and pour the garlic butter sauce.
  12. Garnish with parsley.
  13. Enjoy as appetizer or add to a vegan creamy pasta dish.