The scallops are made from king oyster mushroom stems that are first pan-seared in a garlic butter sauce then put over tagliatelle that has been tossed in a creamy lemon, garlic, white wine sauce. This recipe is surprisingly easy to make, fresh, rich in flavor, and is perfect for the spring and summer time.
- 8 oz tagliatelle
- 2 tablespoons butter
- 4-5 cloves garlic, minced
- 1/4 cup white cooking wine
- 2 tablespoons flour
- 2 1/4 cup non-dairy milk
- 1/2 cup vegan parmesan
- juice from 1 lemon
- salt & pepper, to taste
- 7 oz king oyster mushrooms, stems cut into 1-inch coins
- 3 tablespoons of butter
- 2 cloves of garlic, sliced
- 2 tablespoons of lemon zest
- salt and pepper
Cook the scallops:
- Start by removing the caps from the king oyster mushrooms and either discarding them or saving them for a different recipe. Clean the stems and cut them into 1-inch thick round 'coins.'
- In a medium saucepan, melt butter over medium-high heat. Add the sliced garlic and saute for about 3 minutes, or until golden, then carefully remove them from the pan, leaving only the melted butter.
- Add the sliced king oyster mushroom stems to the pan, flat side down, about an inch apart, and cook for 5-6 minutes on each side, or until golden brown and slightly caramelized. Season both sides with salt, pepper, and lemon zest.
- While the vegan scallops are cooking, cook the tagliatelle according to package instructions. I boiled mine in salted water for 8 minutes to achieve al dente pasta.
Make the sauce:
- In a small pot, melt butter over low-medium heat.
- Add the minced garlic and saute until fragrant, about 1 minute. Add the white cooking wine and cook for another 2-3 minutes, or until it's nearly all evaporated.
- Sprinkle in the flour and quickly whisk until smooth. Allow it cook for a minute or so to make sure any flourly flavor is cooked off. Slowly pour in the non-dairy milk, whisking quickly and until smooth.
- Add the vegan parmesan and mix until combined.
- Squeeze in lemon juice and mix again. Add salt and pepper, tasting to adjust the flavors to your liking.
- Let the sauce simmer on low for 5-10 minutes, or until thickened. If you'd like a thicker sauce, add an additional tablespoon of flour. For a thinner sauce, add more milk.
Put it all together:
- Pour the sauce over the cooked tagliatelle and stir to combine. You can either mix in the vegan scallops, or plate the pasta and add the scallops on top. Serve immediately and enjoy. Feel free to garnish with some vegan parmesan cheese and fresh parsley!
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Cooked vegan scallops can be frozen for up to 3 months.
Nutritional values are estimates only. See our full nutrition disclosure here.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes, Vegan Seafood
- Method: Stovetop
- Cuisine: American
- Serving Size: 4 servings
- Calories: 532
- Sugar: 5.7g
- Sodium: 171mg
- Fat: 9g
- Saturated Fat: 4.9g
- Carbohydrates: 92.2g
- Fiber: 2.9g
- Protein: 10g
- Cholesterol: 18mg
Keywords: vegan seafood, vegan scallops, king oyster mushroom scallops, vegan scallops pasta, vegan seared scallops, plant-based scallops