These vegan scallops, made from king oyster mushrooms, are marinated in a flavorful blend of soy sauce, ginger, and spices before being pan-seared to perfection. Their tender yet meaty texture mimics real scallops, making them an excellent plant-based alternative.

I paired my mushroom scallops with baked salmon and roasted asparagus, but you can easily serve them with a variety of sides. They go wonderfully with mashed potatoes, roasted baby potatoes, grilled vegetables, or a fresh salad. You can even toss them into pasta or noodles for a more filling dish.

The key to this recipe is planning ahead, as the mushrooms need time to marinate and soak up the flavors. I recommend choosing a day to prepare the marinade and then cooking your side dishes alongside the scallops for an easy and delicious meal. While I love pairing them with salmon and asparagus, the real focus of this recipe is on these delicious marinated mushroom scallops, and you can enjoy them with whatever sides you prefer.

I’ve recently published MMM: Marzi’s Mushroom Masterpieces , a recipe book featuring 75 mushroom recipes, all vegan-friendly, including more ways to cook with king oyster mushrooms. You can find it on Amazon, and I also share more free mushroom recipes on my website at MarzisGarden.com. If you love cooking with mushrooms, you’ll find plenty of inspiration there!

Tools & Ingredients Needed

Tools:

✔ Cutting board – for slicing mushrooms and prepping ingredients
✔ Sharp knife – to cut and score the mushrooms
✔ Mixing bowls – for preparing the marinade
✔ Whisk or spoon – for mixing the marinade
✔ Ziplock bag or airtight container – for marinating the mushrooms
✔ Non-stick or cast-iron skillet – for searing the scallops
✔ Tongs or spatula – for flipping the mushrooms
✔ Baking dish – for cooking the salmon (if using)
✔ Baking sheet & parchment paper – for roasting asparagus (optional)

Ingredients:

For the Mushroom Scallops & Marinade

▫ King oyster mushrooms – sliced into thick rounds
▫ Soy sauce – for umami richness
▫ Toasted sesame oil – for depth of flavor
▫ Rice vinegar – for a touch of acidity
▫ Fresh ginger paste – for warmth and spice
▫ Garlic, minced – for aromatic depth
▫ Lemon juice – for brightness
▫ Date sugar (or any sugar) – for a slight sweetness
▫ Salt – to enhance flavor
▫ Chipotle pepper, cumin, smoked paprika – for subtle smokiness and spice
▫ Angelica powder (optional) – for added depth
▫ Butter or olive oil – for searing

For the Sides (Optional)

▫ Salmon fillet – for a non-vegan option
▫ Honey & Dijon mustard – for the salmon marinade
▫ Lemon, juiced – for freshness
▫ Cumin, salt & black pepper – to season the salmon
▫ Lemon slices – for baking under the salmon (optional)
▫ Asparagus – for roasting
▫ Olive oil, salt, & black pepper – for seasoning asparagus

For Garnish

▫ Fresh sprouts – for a finishing touch

Marinated King Oyster Mushroom Scallops

These Marinated King Oyster Mushroom Scallops are a delicious plant-based alternative, pan-seared to perfection after soaking in a flavorful marinade. I served them with baked salmon and roasted asparagus, but they pair just as well with mashed potatoes, roasted vegetables, fresh salads, or even noodles. The key to this dish is planning ahead—marinate the mushrooms in advance, then cook your side dishes while searing the scallops just before serving.

For more vegan-friendly mushroom recipes, check out my new cookbook (MMM: Marzi’s Mushroom Masterpieces) with 75 mushroom recipes on Amazon, or visit MarzisGarden.com for more free recipes! 🍄✨

Servings 2

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

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Ingredients

  

1x2x3x

For the Salmon & Marinade

• 1 fillet of salmon
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 lemon juiced
• Pinch of cumin
• Salt & black pepper to taste
• Lemon slices optional, for baking under the salmon

For the Roasted Asparagus

• 1 bunch asparagus trimmed
• 1 tbsp olive oil
• Salt & black pepper to taste

For the Mushroom Scallops & Marinade

• 3 large king oyster mushrooms yields about 10–12 scallops
• 1 tbsp fresh ginger paste or grated fresh ginger
• 1 tbsp lemon juice
• 3 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• ½ cup soy sauce
• 1 clove garlic minced
• 2 tbsp date sugar or any sugar of choice
• Pinch of salt
• ¼ tsp ground chipotle pepper
• ½ tsp cumin
• ½ tsp sweet smoked paprika
• ¼ tsp angelica powder optional, for added depth of flavor
• Butter or olive oil for cooking

For Garnish

• Fresh sprouts optional

Instructions

 

• Step 1: Marinate & Bake the Salmon (If using salmon, prepare first.)
• If you have time, marinate the salmon for 1–2 hours in the fridge. If not, simply pour the marinade over before baking.
• In a bowl, mix honey, Dijon mustard, lemon juice, cumin, salt, and pepper.
• Place lemon slices in a baking dish (optional) and lay the salmon fillet on top. Pour the marinade over.
• Preheat the oven to 350°F (175°C).
• Bake for 25–30 minutes, depending on thickness, until cooked through and flaky.
• Step 2: Roast the Asparagus
• While the salmon is baking, coat the asparagus spears with olive oil, salt, and black pepper.
• Line a baking sheet with parchment paper and spread the asparagus evenly.
• Place in the oven alongside the salmon and bake for 15–20 minutes until tender.
• Step 3: Prepare & Cook the Mushroom Scallops
• While the salmon and asparagus are roasting, cut the king oyster mushrooms into 1-inch thick rounds to resemble scallops.
• Score one side of each mushroom round in a crosshatch pattern (not too deep) to help the marinade absorb.
• In a bowl, whisk together ginger, lemon juice, rice vinegar, sesame oil, soy sauce, garlic, date sugar, salt, chipotle pepper, cumin, smoked paprika, and angelica powder.
• Place the mushrooms in a ziplock bag or airtight container, pour the marinade over, and let them sit for at least 30 minutes (or up to 3 days for a deeper flavor).
• When the salmon and asparagus are almost done, heat a non-stick pan or cast-iron skillet over medium heat.
• Add butter (or olive oil for a vegan version) and place the mushrooms scored-side down in the pan.
• Sear for 3–4 minutes per side until golden brown and slightly crispy. Remove from heat.
• Step 4: Assemble & Serve
• On a serving plate, layer the roasted asparagus on the bottom.
• Place the baked salmon fillet on top (if using).
• Arrange the mushroom scallops around the salmon for a balanced presentation.
• Garnish with fresh sprouts for a pop of color and extra freshness.

Notes

Tips for Best Results

✅ Marinate longer for richer flavor: The mushrooms develop deeper flavors if marinated overnight or up to 3 days.
✅ Plan your cooking schedule: Start with the marinade preparation, then cook the salmon and asparagus while the mushrooms soak up the flavors. Cook the mushroom scallops just before serving to ensure everything is hot and fresh.
✅ Serving Suggestions:

• These scallops work well with many side dishes, such as mashed potatoes, roasted sweet potatoes, risotto, grilled vegetables, or even tossed into noodles or a fresh salad.
• Try serving them with garlic butter sauce, balsamic glaze, or a drizzle of lemon juice for extra brightness.
  ✅ Use a hot pan for searing: A cast-iron or non-stick pan ensures the mushroom scallops get a nice golden-brown crust.
  ✅ Presentation matters: Serving the salmon on top of asparagus with mushroom scallops around creates an elegant, restaurant-style plate.

This meal is a perfect balance of flavors and textures, making it ideal for both everyday dinners and special occasions. If you’re looking for more mushroom-based recipes, check out my recipe book featuring 75 vegan-friendly mushroom recipes on Amazon, or explore more free mushroom recipes on my website at MarzisGarden.com! Enjoy

Your feedback and comments are invaluable, helping my page thrive. Stay tuned for more exciting recipes and gardening adventures. Happy cooking and gardening!

 

Author: Marzi

Course: dinner, lunch

Cuisine: American

Keyword: king oyster, Mushroom, scallop, seafood

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden

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Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.