Name: Vegan “Scallops” with Succotash Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 Tbsp. white miso; 2 Tbsp. mirin; 2 Tbsp. low-sodium soy sauce or tamari; 6 large king trumpet mushrooms (1 ½ pounds), caps cut into small dice (1 ¼ cups), stems sliced crosswise into 1-inch-thick rounds; 2 Tbsp. canola oil; 4 fresh ears of corn, shucked; 1 Tbsp. canola oil; 1 Tbsp. vegan butter; 1/2 medium red onion, cut into small dice (1 cup); 1 medium red bell pepper, stemmed, seeded, and cut into small dice (1 cup); 3 cloves garlic, finely chopped; 1 cup unsweetened almond milk; 6 oz. snap peas, cut crosswise into thirds (1 ½ cups); 1 tsp. toasted sesame oil; 1/4 tsp. smoked paprika; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 scallions, chopped; 1/2 cup chopped toasted almonds

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Introduction

Enjoy a creative twist on classic seafood with this vegan “scallops” dish made from king trumpet mushrooms. Paired with a vibrant and creamy corn succotash, it offers a delicious and satisfying meal perfect for anyone looking to try plant-based cooking.

Ingredients

2 Tbsp. white miso
2 Tbsp. mirin
2 Tbsp. low-sodium soy sauce or tamari
6 large king trumpet mushrooms (1 ½ pounds), caps cut into small dice (1 ¼ cups), stems sliced crosswise into 1-inch-thick rounds
2 Tbsp. canola oil
4 fresh ears of corn, shucked
1 Tbsp. canola oil
1 Tbsp. vegan butter
1/2 medium red onion, cut into small dice (1 cup)
1 medium red bell pepper, stemmed, seeded, and cut into small dice (1 cup)
3 cloves garlic, finely chopped
1 cup unsweetened almond milk
6 oz. snap peas, cut crosswise into thirds (1 ½ cups)
1 tsp. toasted sesame oil
1/4 tsp. smoked paprika
Kosher salt
Freshly ground black pepper
2 scallions, chopped
1/2 cup chopped toasted almonds

Instructions

Step 1: In a small bowl, whisk together white miso, mirin, and soy sauce until smooth. Pour the marinade into a shallow baking dish. Add the mushroom stems and toss to coat. Arrange the stems with one cut side down and marinate in the refrigerator for at least 30 minutes or up to overnight, flipping a few times.
Step 2: Prepare the corn succotash by cutting kernels from the corn cobs using a chef’s knife, collecting about 2 ½ cups of kernels in a bowl. Stand the cobs upright and scrape any remaining juice into the bowl, then discard the cobs.
Step 3: Heat 2 tablespoons of canola oil in a large heavy-bottomed skillet over medium heat. Add the marinated mushroom “scallops” cut side down in a single layer. Cook until golden on one side, about 2 minutes, then flip and cook another 2 minutes. Transfer “scallops” to a plate. Pour off any leftover oil and wipe the skillet clean with paper towels.
Step 4: Return the skillet to medium heat. Add 1 tablespoon canola oil and 1 tablespoon vegan butter. Once butter has melted, add the diced onion and red bell pepper. Cook, stirring occasionally, until just beginning to soften, about 2 minutes. Stir in the diced mushroom caps and garlic and cook for 2 more minutes.
Step 5: Add almond milk, corn kernels with reserved juice, snap peas, toasted sesame oil, and smoked paprika. Season with salt and pepper, then stir to combine. Bring the mixture to a simmer.
Step 6: Nestle the mushroom “scallops” into the succotash mixture. Cover the skillet and simmer until the scallops are tender and the corn and snap peas are crisp-tender, about 5 minutes.
Step 7: Spoon the succotash and scallops into bowls. Top with chopped scallions and toasted almonds before serving.

Tips & Variations

For an extra smoky flavor, try using smoked sea salt instead of regular kosher salt in the succotash.
If you prefer a creamier succotash, add a splash more almond milk or a dollop of vegan sour cream before serving.
To make this recipe gluten-free, ensure you use tamari instead of soy sauce.
King trumpet mushrooms can be swapped for large oyster mushrooms if unavailable.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid reheating too long to maintain the texture of the mushroom “scallops.”

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for the “scallops”?

Yes, large oyster or shiitake mushrooms can be substituted, but king trumpet mushrooms provide the best “scallop-like” texture and firmness.

Is this recipe suitable for soy-free diets?

This recipe includes soy-based ingredients like miso and soy sauce. To make it soy-free, try replacing miso with chickpea miso and use coconut aminos instead of soy sauce, though the flavor will differ slightly.