Introduction

This vegan “scallops” recipe uses king trumpet mushrooms to mimic the texture and flavor of scallops, paired beautifully with a fresh, vibrant corn succotash. It’s a delightful and satisfying plant-based dish perfect for impressing guests or enjoying a special meal at home.

Ingredients

2 Tbsp. white miso
2 Tbsp. mirin
2 Tbsp. low-sodium soy sauce or tamari
6 large king trumpet mushrooms (1 ½ pounds), caps cut into small dice (1 ¼ cups), stems sliced crosswise into 1-inch-thick rounds
2 Tbsp. canola oil
4 fresh ears of corn, shucked
1 Tbsp. canola oil
1 Tbsp. vegan butter
1/2 medium red onion, cut into small dice (1 cup)
1 medium red bell pepper, stemmed, seeded, and cut into small dice (1 cup)
3 cloves garlic, finely chopped
1 cup unsweetened almond milk
6 oz. snap peas, cut crosswise into thirds (1 ½ cups)
1 tsp. toasted sesame oil
1/4 tsp. smoked paprika
Kosher salt
Freshly ground black pepper
2 scallions, chopped
1/2 cup chopped toasted almonds

Instructions

Step 1: In a small bowl, whisk together white miso, mirin, and soy sauce until smooth. Pour this marinade into a shallow baking dish. Add the mushroom stems to the marinade and toss to coat. Arrange the mushroom stems with one cut side down and marinate for at least 30 minutes or up to overnight in the refrigerator, flipping them a few times.
Step 2: Prepare the corn succotash by removing kernels from the corn ears with a chef’s knife, aiming for about 2 ½ cups of kernels. Stand the cobs upright in a medium bowl and scrape any remaining juice from the cobs into the bowl. Discard the cobs.
Step 3: Heat 2 tablespoons of canola oil in a large heavy-bottomed skillet over medium heat. Place the mushroom stems cut-side down in a single layer and cook until golden on both sides, about 4 minutes total, flipping halfway through. Transfer the cooked scallops to a plate. Pour off any remaining oil from the skillet and discard. Wipe the skillet clean with paper towels.
Step 4: Return the skillet to medium heat. Add 1 tablespoon canola oil and 1 tablespoon vegan butter. Once the butter melts, add the diced red onion and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 minutes. Stir in the diced mushroom caps and chopped garlic, cooking for about 2 more minutes while stirring.
Step 5: Add the almond milk, corn kernels with reserved juice, snap peas, toasted sesame oil, and smoked paprika to the skillet. Season with kosher salt and freshly ground black pepper, then stir to combine. Bring the mixture to a simmer.
Step 6: Nestle the mushroom scallops into the corn mixture and cover the skillet. Simmer until the scallops are tender and the corn and snap peas are crisp-tender, about 5 minutes.
Step 7: Spoon the succotash and scallops into bowls. Top with chopped scallions and toasted almonds before serving.

Tips & Variations

For extra depth of flavor, try marinating the mushroom scallops overnight. This enhances the umami taste.
You can substitute almond milk with any other unsweetened plant-based milk if preferred.
Add a splash of lemon juice before serving for a fresh, bright finish.
Toast the almonds yourself to boost their crunch and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the texture of the scallops and vegetables. Avoid microwaving directly as it can make the mushrooms rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms instead of king trumpet?

Yes, but king trumpet mushrooms have a firm, meaty texture ideal for mimicking scallops. If unavailable, try large oyster mushrooms or shiitake, though the texture may vary slightly.

Is this dish gluten-free?

It can be gluten-free if you use tamari instead of regular soy sauce. Make sure all other ingredients, especially miso paste, are certified gluten-free if needed.

Vegan “Scallops” with Succotash Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

This vegan recipe transforms king trumpet mushroom stems into delectable “scallops” served with a vibrant corn succotash featuring fresh vegetables and toasted almonds. The mushrooms are marinated in a savory blend of miso, mirin, and soy sauce, then pan-seared to golden perfection. The succotash combines sweet corn, snap peas, bell peppers, and onion in a creamy almond milk base, enriched with vegan butter and aromatic spices for a comforting yet fresh dish perfect for a healthy vegan meal.

Author: Nora
Prep Time: 40 minutes (including marinating time)
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Vegan American
Diet: Vegan

Ingredients

Scale

For “Scallops”

2 Tbsp. white miso
2 Tbsp. mirin
2 Tbsp. low-sodium soy sauce or tamari
6 large king trumpet mushrooms (1 ½ pounds), caps cut into small dice (1 ¼ cups), stems sliced crosswise into 1-inch-thick rounds
2 Tbsp. canola oil

For Corn Succotash

4 fresh ears of corn, shucked
1 Tbsp. canola oil
1 Tbsp. vegan butter
1/2 medium red onion, cut into small dice (1 cup)
1 medium red bell pepper, stemmed, seeded, and cut into small dice (1 cup)
3 cloves garlic, finely chopped
1 cup unsweetened almond milk
6 oz. snap peas, cut crosswise into thirds (1 ½ cups)
1 tsp. toasted sesame oil
1/4 tsp. smoked paprika
Kosher salt
Freshly ground black pepper
2 scallions, chopped
1/2 cup chopped toasted almonds

Instructions

Marinate Mushroom Stems: In a small bowl, whisk together white miso, mirin, and low-sodium soy sauce until smooth. Pour the marinade into a shallow baking dish. Add the mushroom stems and toss to coat well. Arrange the stems cut side down and marinate in the refrigerator for at least 30 minutes or up to overnight, flipping a few times to ensure even flavor infusion.
Prepare Corn Kernels and Juice: While the mushrooms marinate, use a sharp chef’s knife to carefully remove kernels from the corn cobs, aiming to collect about 2 ½ cups. Stand each cob upright in a medium bowl and scrape to release the remaining corn juice into the bowl. Discard the cobs after extracting the juice.
Cook the “Scallops”: Heat 2 tablespoons of canola oil in a large heavy-bottomed skillet over medium heat. Add the marinated mushroom stems cut side down in a single layer. Cook for about 2 minutes, then flip and cook another 2 minutes until golden brown on both sides. Transfer cooked mushroom “scallops” to a plate and discard any excess oil from the skillet. Wipe the skillet clean with paper towels.
Sauté Vegetables for Succotash: Return the skillet to medium heat and add 1 tablespoon canola oil and 1 tablespoon vegan butter. Once the butter is melted, add the diced red onion and red bell pepper. Cook, stirring occasionally, until they start to soften, about 2 minutes. Add the diced mushroom caps and chopped garlic, cooking for about 2 more minutes while stirring.
Add Liquids and Seasonings: Pour in 1 cup unsweetened almond milk along with the corn kernels and reserved corn juice. Stir in snap peas, toasted sesame oil, and smoked paprika. Season the mixture with kosher salt and freshly ground black pepper to taste. Stir thoroughly and bring the mixture to a simmer.
Simmer with “Scallops”: Nestle the cooked mushroom “scallops” into the succotash mixture. Cover the skillet with a lid and let it simmer gently for about 5 minutes until the “scallops” are tender and the corn and snap peas are crisp-tender.
Serve: Spoon the succulent corn succotash with vegan “scallops” into bowls. Garnish with freshly chopped scallions and toasted almonds for added crunch and flavor. Serve warm and enjoy this flavorful vegan feast.

Notes

Marinate mushrooms for at least 30 minutes to allow flavors to develop, but for best results, marinate overnight.
Use king trumpet mushrooms for their firm texture that mimics scallops well.
To toast almonds, place them in a dry skillet over medium heat, stirring frequently until lightly browned and fragrant.
Adjust seasoning with salt and pepper according to taste preferences.
This dish can be prepared in advance; reheat gently on the stovetop before serving.
Low-sodium soy sauce helps keep sodium content moderate; adjust according to dietary needs.

Keywords: vegan scallops, king trumpet mushrooms, corn succotash, plant-based scallops, mushroom scallops, vegan main dish, vegetable succotash