Vegan “Scallops” with Succotash Recipe
This vibrant vegan dish features king trumpet mushrooms marinated and cooked to mimic the texture and flavor of scallops, served atop a colorful, creamy corn succotash. The succotash combines fresh corn, snap peas, bell pepper, and almond milk with aromatic seasonings, delivering a delightful mix of textures and flavors that’s perfect for a plant-based main course.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Ingredients
Scale
For “Scallops”
- 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
For Corn Succotash
- 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
Instructions
- Marinate the mushroom stems: In a small bowl, whisk together miso, mirin, and soy sauce until smooth. Pour marinade into a shallow baking dish. Add mushroom stems to marinade and toss to coat. Arrange stems with one cut side down. Marinate at least 30 minutes and up to overnight in refrigerator, flipping scallops a few times.
- Prepare corn kernels: Using a chef’s knife, remove kernels from corn (about 2 ½ cups) and place in a bowl. Stand cobs up in a medium bowl and, using the back of a knife, scrape any juice left on cob into the bowl. Reserve juice and discard cobs.
- Cook the scallops: Heat canola oil in a large heavy-bottomed skillet over medium heat. Add “scallops” cut-side down, in a single layer. Cook, flipping halfway through, until golden on both sides, about 4 minutes total. Transfer scallops to a plate.
- Clean the skillet: Pour off any oil left in the skillet and discard. Wipe skillet clean with paper towels.
- Start the succotash: Return skillet to medium heat. Add canola oil and vegan butter. When butter has melted, add onion and bell pepper. Cook, stirring occasionally, until just starting to soften, about 2 minutes. Stir in the diced mushroom caps and garlic. Cook, stirring, about 2 minutes more.
- Add remaining succotash ingredients: Add almond milk, corn kernels, reserved corn juice, snap peas, toasted sesame oil, and smoked paprika. Season with kosher salt and freshly ground black pepper and stir to combine. Bring mixture to a simmer.
- Simmer with scallops: Nestle the cooked scallops into the corn mixture and cover the skillet. Simmer until scallops are tender and the corn and snap peas are crisp-tender, about 5 minutes.
- Serve and garnish: Spoon the succotash and scallops into bowls. Top with chopped scallions and toasted almonds for a crunchy finish and added freshness.
Notes
- Marinating the mushroom stems overnight allows for a deeper umami flavor, but at least 30 minutes will suffice.
- Use low-sodium soy sauce or tamari to control salt levels in the dish.
- King trumpet mushrooms are ideal for mimicking scallops due to their texture; substitute oyster mushrooms if unavailable.
- Toast almonds before chopping for added aroma and crunch.
- Ensure the skillet is hot before adding scallops to achieve a nice golden sear.
- Adjust seasoning with salt and pepper according to taste during the simmering step.
Keywords: vegan scallops, king trumpet mushrooms, corn succotash, plant-based main, vegan seafood alternative, mushroom scallops
