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Vegan “Scallops” with Succotash Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://kitchenbynora.com/vegan-scallops-with-succotash-recipe/