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! 🍄✨
Ingredients
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:
✅ 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.
Nutrition
Calories: 452kcalCarbohydrates: 31gProtein: 25gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gCholesterol: 47mgSodium: 3399mgPotassium: 707mgFiber: 3gSugar: 20gVitamin A: 442IUVitamin C: 33mgCalcium: 57mgIron: 3mg