Vegan Scallops Recipe (2024)

FAQs

What is a vegan substitute for scallops? ›

King oysters mushrooms have thick stems that can be sliced into rounds that just look like scallops. And when cooked up with garlic, vegan butter, and white wine (or veggie broth), they become so much like scallops it's actually kind of shocking.

For Wet Scallops, Consider Brining

According to Molly Birnbaum of America's Test Kitchen, briefly brining scallops masks the chemically and slightly soapy taste imparted by the phosphate soak: “Soak them in 1 quart of cold water with 1/4 cup of lemon juice and 2 tablespoons of salt for 30 minutes.

Damp scallops don't sear or brown in the pan.

The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry. For an extra fail-safe, I add a light dusting of flour to each side of the scallops.

Why King Oyster Mushrooms? The stems of this larger-sized mushroom, when cut correctly, will mimic that of a sea scallop. They are native to parts of Asia, Europe, the Mediterranean and the Middle East. King oyster mushrooms have a dense, firm texture and incredible flavor.

Make vegan seafood with king oyster mushrooms, oyster mushrooms, and shiitake mushrooms. Also consider using canned hearts of palm, banana blossoms, jackfruit, and artichoke hearts. To mimic the taste and texture of seafood dishes, use chickpeas, watermelon, tomato, and carrots.

Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Scallops have a mild, sweet flavor with a buttery, tender, soft texture. Are scallops healthy? Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

What is the best cooking method for scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Seared scallops with a side of refreshing salads or pomegranate salads offer a gourmet meal that is good for every occasion. Since salads are light and refreshing, it is an excellent complement to scallops, particularly during summer. If you are in doubt, try Classic Caesar salad, smoked tomato salad, burrata & tomato.

The Rusty Spoon explains that fake scallops can be made from another type of fish (like skate or shark) cut and flavored to taste like the bivalve. Or, they can be made from surimi, which Healthline describes as a seafood paste made from mashed pollack that's also used to make imitation crab meat.

Although shrimp is relatively high in cholesterol, it can still be a part of a heart-healthy diet. This is because it contains a high amount of 'good' cholesterol. Scallops are low in cholesterol and therefore do not pose a risk of raising your cholesterol levels. They are also low in saturated fats.

King oyster mushrooms have such a beautifully bouncy, meaty texture - just like scallops! They really do feel like a sea side treat, despite being mushrooms! I love how they brown so beautifully when you grill or pan fry them.

Scallops are bivalve mollusks featuring a round, saucer-like shell with fluted (or scalloped!) edges. When we eat bivalves like scallops, oysters, clams, and mussels, we're actually eating the adductor muscle inside the shell that helps it hinge open and closed.

Simply put, no – scallops aren't suitable for vegans as they're a living part of the animal kingdom. Although there might be some arguments that their lack of a central nervous system stops them from feeling pain in the same way as mammals, this still doesn't mean that they're suitable for vegans.