Below are the key ingredients for this delightful vegan dish:
For the Vegan Scallops
- 2 large king oyster mushrooms
- 1 tbsp olive oil
- 1 tbsp vegan butter or neutral oil for searing
- Salt and pepper, to taste
For the Chili-Lime Glaze
- 1 tbsp maple syrup or agave
- 1 tsp chili flakes or chili oil (adjust based on heat preference)
- Zest and juice of 1 lime
- 1 tsp soy sauce
- Pinch of garlic powder
To Serve
- Lime wedges
- Fresh cilantro or microgreens (optional garnish)
Instructions
Once pan-seared, the mushrooms take on a golden crust and a silky, scallop-like center. The glaze clings to the ridges, dripping into each savory-sweet bite.
- Step 1: Slice the king oyster mushrooms into thick coins, about 1.5 inches each. Score a shallow crosshatch pattern on one side using a sharp knife.
- Step 2: Season both sides of the sliced mushrooms with salt and pepper.
- Step 3: Heat the vegan butter and olive oil in a non-stick skillet over medium-high heat. Place the mushrooms scored-side down in the skillet.
- Step 4: Sear the mushrooms for about 3-4 minutes until they are deep golden, then flip them and cook for an additional 2-3 minutes.
- Step 5: While the mushrooms cook, mix the glaze ingredients in a small bowl: maple syrup/agave, chili flakes/oil, lime zest and juice, soy sauce, and garlic powder.
- Step 6: Pour the glaze into the skillet with the mushrooms, swirling it around to let it bubble and coat the mushrooms for about 1 minute.
- Step 7: Plate the scallops, spoon any remaining glaze over the top, and garnish with lime zest and fresh herbs.
Frequently Asked Questions
1. What can I substitute for king oyster mushrooms?
You can use other large mushrooms like portobello or shiitake, but the texture may vary.
2. How can I make this dish even spicier?
Increase the amount of chili flakes or add a dash of hot sauce to the glaze.
3. Can I prepare the glaze in advance?
Yes! You can prepare the glaze a day in advance and store it in the refrigerator.
4. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture.
5. Is this dish gluten-free?
Yes, it is gluten-free as long as you use gluten-free soy sauce (or tamari).
Conclusion
This Pan-Seared Scallops with Chili-Lime Glaze recipe combines the delight of a gourmet dish with the wholesome goodness of plant-based ingredients. Perfect for impressing guests or simply treating yourself, these mushroom scallops deliver satisfying flavors that will keep you coming back for more. Create this stunning dish and enjoy a delightful experience that’s as beautiful as it is delicious!
