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Tablescape of vegan scallops over creamy lemon pasta

Vegan King Oyster Mushroom Scallops over Pasta

Lauren Casolaro
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.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 532 kcal

Ingredients
 

Pasta

  • 8 oz tagliatelle
  • 2 tablespoons vegan butter
  • 4-5 cloves garlic minced
  • ¼ cup white cooking wine
  • 2 tablespoons flour
  • 2 ¼ cup non-dairy milk
  • ½ cup vegan parmesan
  • 2 tablespoons lemon juice
  • salt & pepper to taste

Vegan Scallops

  • 7 oz king oyster mushrooms stems cut into 1-inch coins
  • 3 tablespoons butter
  • 2 cloves garlic sliced
  • 2 tablespoons lemon zest
  • salt and pepper

Instructions

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.'
    7 oz king oyster mushrooms
  • 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.
    3 tablespoons butter, 2 cloves garlic
  • 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. 
    2 tablespoons lemon zest, salt and pepper

Cook the pasta:

  • 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.
    8 oz tagliatelle

Make the sauce:

  • In a small pot, melt butter over low-medium heat.
    2 tablespoons vegan butter
  • 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.
    4-5 cloves garlic, ¼ cup white cooking wine
  • 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.
    2 tablespoons flour
  • Slowly pour in the non-dairy milk, whisking vigorously until smooth.
    2 ¼ cup non-dairy milk
  • Add the vegan parmesan and mix until combined.
    ½ cup vegan parmesan
  • Squeeze in lemon juice and mix again. Add salt and pepper, tasting to adjust the flavors to your liking.
    2 tablespoons lemon juice, salt & pepper
  • 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! 

Notes

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. 

Nutrition

Serving: 1CupCalories: 532kcalCarbohydrates: 92.2gProtein: 10gFat: 9gSaturated Fat: 4.9gCholesterol: 18mgSodium: 171mgFiber: 2.9gSugar: 5.7g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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