Meat Free Vegan Glazed Scallops
These Vegan scallops were marinated then seared and finished with an Asian inspired glaze. The rich flavor of the glaze and combination of sea flavors are outstanding. These will also make an amazing Appetizer or a great meat substitute for Lunch or Dinner.
I’ve seen so many people rave about Vegan scallops and will admit my skepticism at first. However, after creating this recipe I can honestly say I enjoyed this dish to the fullest!
Now I personally have a thing with textures so mushrooms need to be thinly cut for me to really enjoy. These are definitely worth the thicker cuts since they are marinated, however I personally will probably keep mine to 3cm (1 inch) thick next time.
How to Make the Scallops
Fresh Oyster Mushrooms. The stems of the Oyster mushrooms are thick and very reminiscent of a real scallop so its natural these would be the most fitting. The stems are cut into 4cm (1 – 1.5 inch) thick rounds so once they cooked down they will keep shape, as we know mushrooms can shrink once cooked.
To make the mushrooms have a flavour of the “sea”, seaweed or kelp flakes are used along with a combination of rich broth and soy sauce. The marinade will give the bland mushroom more bite along with the sweet and salty glaze it is tossed in.
Finding Ingredients Easy
Nowadays our supermarkets make it a lot easier to find Vegan and meat free substitutions, however depending on your location, this could still be a struggle.
Asian Markets will most definitely have pretty much everything you need especially the Fresh Oyster mushrooms, seaweed and seaweed flakes, mirin and Sriracha sauces.
Larger supermarkets (particularly speaking on the UK) such as Tesco, Sainsbury’s and Asda now carry most of these ingredients, especially in areas with more diversity (city centers).
If you are still running into difficulty with finding a few of the products, online is the next best thing. I found Kelp flakes on Amazon for under £5 so its not impossible.
Tips on Making Vegan Scallops
Here are my quick tips on making these scallops:
- Marinate – Marinate for at least 1 hour but the longer they marinate the more enhanced the flavor will be.
- Make Thick Cuts – Keep the thickness to at least 4cm (1 inch thick). If you don’t love the texture of mushrooms 3 – 4cm cuts should be fine.
- If you like the “grilled” look on the scallops, use a knife to make diagonal cuts before searing in the pan.
- Make it your own – Taste is a matter of preference so add or subtract to your personal taste.
What to Serve with Scallops
- These will make a great appetizer since its like a cute little finger food.
- Pair it with an asian slaw or make it a salad.
- Serve with Udon or Ramen noodles and broth like a Pho.
- Keep it simple and serve with white rice and steamed veg.
Storing Left Overs
Since I am the only one in my house who likes mushrooms this was the ultimate test. These kept really well in the fridge within a sealed container for 5 days.
Recommendations
Here are a few other Vegan recipes to check out:
- Easy Baked Vegan Mac and Cheese
- How to make the Most Incredible Vegan Shepherd’s Pie
- Vegan Short Rib Bao Bun: You need to try this!
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
AuthorsefordCategoryAppetizers, dinner ideas, Lunch ideas, Vegan, VegetarianDifficultyBeginnerThese vegan scallops use oyster mushrooms marinated with a blend of flavours, grilled then coated with an Asian inspired glaze.
First, gently wipe the Mushrooms with a damp cloth to get rid of any dirt. Cut the tops off and only use the stems. Slice the stems into 1 or 1 1/2 inch rounds (4 cm) and rest them to the side.
In a separate container or bowl, add the vegetable stock, soy sauce, kelp flakes (or seaweed) and mirin then mix well. Toss and coat the scallops into the sauce, cover and let marinate for at least an hour or overnight.
Place a pan on Medium high heat an add a splash of oil. Put the scallops into the pan without the broth and allow to sear for 6 - 8 minutes on both sides or until they have browned.
Meanwhile, in a separate bowl combine the Sriracha, mirin, soy sauce, corn flour and brown sugar and mix well.
Once the scallops have cooked remove them from the pan and rest them to the side. Pour the glaze into the same pan and allow it to thicken. Taste and adjust to your liking before placing the scallops back into the pan to coat.
Finally, after the scallops have been fully coated in the glaze, remove the pan from the heat and they are ready to serve.
Ingredients
Directions
First, gently wipe the Mushrooms with a damp cloth to get rid of any dirt. Cut the tops off and only use the stems. Slice the stems into 1 or 1 1/2 inch rounds (4 cm) and rest them to the side.
In a separate container or bowl, add the vegetable stock, soy sauce, kelp flakes (or seaweed) and mirin then mix well. Toss and coat the scallops into the sauce, cover and let marinate for at least an hour or overnight.
Place a pan on Medium high heat an add a splash of oil. Put the scallops into the pan without the broth and allow to sear for 6 - 8 minutes on both sides or until they have browned.
Meanwhile, in a separate bowl combine the Sriracha, mirin, soy sauce, corn flour and brown sugar and mix well.
Once the scallops have cooked remove them from the pan and rest them to the side. Pour the glaze into the same pan and allow it to thicken. Taste and adjust to your liking before placing the scallops back into the pan to coat.
Finally, after the scallops have been fully coated in the glaze, remove the pan from the heat and they are ready to serve.
