Vegan Scallop Scampi in a Creamy Lemon Sauce
TANGY & FRESH.
This vegan Scallop Scampi is a prime example of how inventive vegan cooking can be. If don’t eat fish but are craving seafood, this recipe is made for you! This plant based recipe is made without any animal products while still capturing the essence of a classic scampi. The mushroom scallops are seared to perfection tossed together in a simple, creamy lemon sauce that is to die for.
How to Make Scallop Scampi:
Tips for the Best Scallop Scampi:
This recipe is quite simple and doesn’t stray much from a standard scallop scampi recipe. Slice and score your mushrooms into “scallops”, toss in seasoning for a quick marination, then sear and toss into your creamy lemon sauce with spaghetti.
Here are all of the ingredients used in this healthy vegan dinner recipe:
- King Oyster Mushrooms
- Sesame Oil
- Tamari
- Olive Oil
- Spaghetti
- White Wine
- Soy Milk
- Corn Starch
- Lemon
- Parsley
- Garlic
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Why You’ll Love this Creamy Lemon Pasta:
My favorite part of this recipe is the creamy, wine infused lemon sauce. It only requires a few very simple ingredients and comes together in just a few minutes. It’s light, fresh, tangy, and bright – perfect for spring and summer! No dairy is required to make a comforting, ultra creamy sauce. The secret ingredient is corn starch!
Vegans and non-vegans alike will be blown away by these mushroom scallops. They’re marinated in a simple mixture of sesame oil and tamari before they’re seared to golden perfection come out super authentic and tasty. Paired with the lemon sauce and parsley, they are utterly DELICIOUS!
Confused? Here are some frequently asked questions:
1. Where can I find mushroom scallops?
Mushroom “scallops” are actually made from King Oyster Mushrooms, also known as King Trumpet Mushrooms. They are available at Whole Foods, in certain grocery stores, farmers markets, or online on mushroom speciality shops. Do a Google search in your area and see what comes up!
2. Can I make this pasta ahead of time for meal prep?
I recommend eating this pasta fresh. Unfortunately it doesn’t store too well as the scallops get soggy and the pasta sauce gets hard. You can leave the mushrooms marinating though which will save you a step when it comes time to cook!
3. Is this recipe high in calories?
Surprisingly this recipe is not very high in calories. This specific recipe makes 4 portions which equates to:
- 460 kcal
- 14g protein
- 49g carbs
- 18g fat
Benefits of Mushrooms:
Mushrooms are an incredibly healing food, and each variety has their own specific benefits. Here are some of the key health benefits of King Oyster Mushrooms:
- Rich in Nutrients. They are a good source of vitamins and minerals, including vitamin B3 (niacin), vitamin B5 (pantothenic acid), copper, potassium, and phosphorus.
- High in Antioxidants. King oyster mushrooms contain antioxidants such as ergothioneine and polysaccharides, which can help protect cells from damage caused by free radicals.
- Immunity. Some studies suggest that certain compounds found in mushrooms, including beta-glucans, may help boost the immune system.
- Blood Sugar. Some preliminary research suggests that certain compounds in mushrooms may help regulate blood sugar levels, which can be beneficial for individuals with diabetes or those at risk of developing diabetes.
{If you like this recipe you’ll love my NO BOIL CHERRY TOMATO PASTA and my KALE RICOTTA PASTA.}
Vegan Scallop Scampi in a Creamy Lemon Sauce
Ingredients
Scallops
- 300 g King Oyster Mushrooms, sliced into 1 inch rounds
- 3 tbsp Sesame Oil
- 3 tbsp Tamari
- 1.5 tbsp Olive Oil or Vegan Butter, use 1/2 tbsp for each round
Pasta
- 8 oz Spaghetti
- 1 cup White Wine
- 2 ½ cups Soy Milk, any plant based milk works
- 3 tbsp Corn Starch, whisk with the water in a small dish
- 6 tbsp Water, whisk with the corn starch in a small dish
- ¼ – ½ cup Fresh Parsley, finely chopped, can adjust amount to your liking, doesn't need to be exact
- 1 Lemon, juice from
- ½ tsp Garlic Powder
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- Vegan Parmesan Cheese, optional topping
Instructions
Vegan Scallops
- Cut scallops into 1 inch – 1.5 inch thick circles – keep in mind they will shrink a bit during searing. Using a knife, score each "scallop." Add to a bowl (or ziploc bag) with the soy sauce and sesame oil and toss to ensure each “scallop” is coated. Let marinate for at least 10 minutes.
- Heat 1/2 tbsp vegan butter or olive oil on a frying pan. You will be frying the scallops in 3 rounds using 1/2 tbsp of butter or oil each time. Doing them in a few rounds is important as crowding the frying pan will result in sloppy and inconsistent scallops.
- Turn the heat on high and arrange 1/3 of your scallops onto the frying pan. Sear the scallops until there is a nice golden ring around your scallop – it should be no more than a minute each side. Flip and repeat. Set scallops aside until you are ready to plate.
Pasta
- Cook the pasta in salted water until tender. Set aside.
- Add the wine to a pan on low medium heat. Wait a few minutes for it to reduce.
- While it's reducing, whisk the corn starch and water together in a small dish. Once the wine has reduced, add the corn starch/water mixture to the pan along with the soy milk, lemon juice, garlic powder, salt, and pepper. Whisk often to avoid clumping, and ensure the heat is on LOW to avoid the soy milk curdling. If it does a little, that's okay.
- Once the sauce has thickened a bit, remove from heat and add the cooked pasta, chopped parsley, and scallops. Toss to combine and plate immediately.
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