Vegan Scallops with Pea Puree and “Bacon” Bits

Vegan scallops are made from thick cylinders of King oyster mushroom stems, marinated between two Nori sheets with flaxseed oil, salt and pepper, then pan-fried until golden. The Nori lends a sea-like scent and the flaxseed oil adds a fish-like note, so the mushrooms mimic the look, bite and briny flavor of real scallops served over a smooth green pea puree.

I recently went to an awesome restaurant. It was not vegetarian, but it had plenty of veggie options to choose from. What caught my attention was the special menu, where the main dish was scallops with bacon bits and pea puree. The people next to us ordered it, it looked amazing, and that is when I knew I had to make this special recipe vegan.

King oyster mushrooms have the perfect texture to mimic scallops. To get them tasting the part, I used Nori sheets to give them a “fishy” scent and flaxseed oil instead of regular oil, since flaxseed oil already has a fish-like smell and taste. After cooking, I experimented with different plating techniques. I lack the patience to do anything that requires even a tiny bit of patience, so my plating is quick, but I think it looks decent. Hope you will like my vegan scallops recipe!

This Recipe Works If You Need

• An elegant, restaurant-style plant-based main for a dinner party or special occasion.
• A seafood-free dish that still gives you that briny, sea-like flavor and tender bite.
• A budget-friendly alternative to real scallops, built from humble King oyster mushrooms.
• A make-ahead component you can marinate overnight and finish in minutes when guests arrive.
• A creative way to use the meaty stems of King oyster mushrooms instead of letting them go to waste.

Why You’ll Love This Recipe

• It looks far harder than it is. You slice mushrooms into rounds, marinate, then sear. The wow factor on the plate is out of all proportion to the effort.
• The texture is spot on. King oyster stems are dense and springy, so when sliced crosswise they have the same firm, slightly chewy bite as a real seared scallop.
• Two clever tricks do the flavor work. Nori brings the scent of the sea and flaxseed oil adds a natural fish-like note, so you do not need any special seafood seasoning.
• The pea puree makes it a complete plate. Bright, sweet and creamy, it balances the savory mushrooms and turns three components into a real meal.
• It is fully plant-based and frugal. A pack of mushrooms and a bag of frozen peas costs a fraction of fresh scallops.
• The smoked tofu bits add a smoky crunch. They stand in for the bacon bits from the restaurant dish and give every bite contrast.

Ingredient Notes

King oyster mushrooms are the heart of this recipe. You want the thick, pale stems, since those are what you cut into 2cm scallop-shaped cylinders. Look for firm, heavy mushrooms with fat stems and no slimy or browning patches. Skip thin, spindly ones, since they will not give you a proper round. You will not use the caps for the scallops, so save them for a stir-fry or soup.

Nori sheets are the secret to a sea-like aroma. Sandwiching the mushrooms between two sheets while they marinate lets the seaweed perfume soak in. Buy plain, untoasted or lightly toasted nori without added flavorings, and keep the sheets dry until you use them, since they go limp fast in humidity.

Flaxseed oil does double duty here. It carries a natural fish-like smell and taste that reinforces the seafood illusion, and it helps the marinade cling to the mushrooms. Buy it cold-pressed and store it in the fridge, since it is delicate and turns rancid quickly. Use it in the marinade, not for high-heat frying, where its flavor would be lost.

Green peas form the puree, and frozen peas are perfect for it. They are picked and frozen at peak sweetness, so they often taste better than tired fresh ones. Boil or steam them just until tender, around 15 minutes, so they stay vivid green rather than dull and gray.

Smoked tofu becomes the vegan bacon bits. Choose a firm, well-pressed smoked tofu so it crisps instead of steaming in the pan. Cut it into tiny cubes for maximum crunchy edges, and fry until the bits are crisp and deeply colored.

Garlic, soy milk and olive oil round out the puree. Use unsweetened soy milk, since a sweetened one will throw off the savory balance, and mash everything together while warm for the smoothest result. Fresh chopped chives on top add color and a mild oniony lift.

Tips

• Marinate overnight if you can. A full overnight rest lets the Nori scent and flaxseed oil really penetrate. Two hours works in a pinch, but the scent will be noticeably milder, so plan ahead when you want the strongest sea flavor.
• Dry the mushroom rounds before frying. Mushrooms hold a lot of water, and wet surfaces steam instead of sear. Pat them with a paper towel so they hit the hot pan dry and brown into a golden crust.
• Do not crowd the pan. Give each round space and a hot pan. You know they are ready to flip when the underside is deep golden and releases easily, not when you force them off with the spatula.
• Get the puree truly smooth. Blend the peas while warm with the soy milk and oil. If it looks grainy, add a splash more soy milk and keep blending until it is silky enough to swipe across the plate.
• Crisp the tofu bits separately. Fry them in their own pan until they are crunchy and browned, then drain on a paper towel so they stay crisp when they land on the puree.

Substitutions and Variations

• No flaxseed oil? A neutral oil will still cook the mushrooms and carry the Nori scent, though you lose the natural fish-like note that flaxseed oil contributes. A few extra strips of crumbled Nori in the marinade help make up for it.
• Swap the bacon bits. If you do not have smoked tofu, crisp up some tempeh cut into tiny cubes, or use store-bought vegan bacon bits for the same smoky crunch.
• Change the herb. The recipe finishes with chives, but fresh chopped mint over the pea puree is a classic pairing that leans bright and fresh.
• Add a squeeze of lemon. A little lemon juice over the scallops just before serving sharpens the flavors and mimics the way real scallops are often plated with citrus.

Storage and Make Ahead

This dish is built for making ahead. The marinating step is the perfect place to get a head start: layer the mushroom rounds between the Nori sheets with the flaxseed oil, salt and pepper, and let them sit overnight in the fridge so all you have to do before serving is fry them. You can also make the pea puree a day ahead and gently reheat it with a splash of soy milk to loosen it back up.

Store leftover fried scallops and puree in separate airtight containers in the fridge for up to three days. Reheat the mushrooms in a hot pan to bring back their crust, since the microwave makes them rubbery, and warm the puree on the stovetop. Crisp any leftover smoked tofu bits fresh, as they soften once stored.

If you loved working with King oyster mushrooms here, try them in this vegan oyster mushroom soup, browse more oyster mushroom recipes, or turn them into a hearty vegan mushroom lasagna.

Vegan Scallops with Pea Puree and “Bacon” Bits

These vegan scallops made from king oyster mushrooms look and taste remarkably like the real thing, served over a creamy green pea puree with crispy smoked tofu “bacon” bits. Easier than it looks and full of flavor (just plan ahead for the marinating time).

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Rate

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Inactive Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Choose Serving Size 4

Ingredients 

For the vegan scallops:

• 500 g King oyster mushrooms
• 2 Nori sheets
• 2 tbsp flaxseed oil
• salt and pepper
• lemon juice optional

For the green pea puree:

• 500 g green peas frozen
• 3 cloves garlic mashed
• 8 tbsp soy milk unsweetened
• 1 tbsp olive oil
• salt and pepper to taste
• chives fresh, chopped

For the vegan bacon bits:

• 4 slices smoked tofu cut into tiny bits
• oil for frying

Instructions

• For the vegan scallops:
• Cut the king oyster mushrooms into ~2cm thick cylinders (see photos). You won’t use the caps, so you can save them for later.
• Place a nori sheet on the bottom of a medium casserole dish.
• Place the mushrooms in the casserole and drizzle with flaxseed oil. Season with salt and pepper, then cover them with the second nori sheet. It’s best to let these marinate overnight, but you can let them sit this way for just 2 hours.
• When ready, take the mushrooms out of the casserole and fry them on both sides until golden. Serve on top of the pea puree and squeeze some lemon juice over them before serving.
• For the green pea puree:
• Put the green peas in a small pot and boil until tender. Alternatively, you can steam them. Once they’re soft (~15 mins), remove from heat, add the soy milk, garlic, olive oil, salt and pepper, and mash using an immersion blender. You can also use a regular blender or a food processor for this. Serve with fresh chopped chives on top.
• For the vegan bacon bits:
• Cut the smoked tofu into tiny bits and fry them in a non-stick pan for a couple of minutes, until crispy. Remove onto a paper towel, then serve on top of the pea puree.

Notes

The mushrooms need to marinate between the nori sheets to develop their seafood-like flavor, so factor in the resting time (ideally overnight, minimum 2 hours). Leftovers keep in an airtight container in the fridge for up to 2 days; reheat the scallops in a hot pan to crisp them back up.

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