Yep, you definitely read that right, these “scallops” are actually made with King Trumpet mushrooms! They get marinated and flawlessly cooked in a sticky tangy yet sweet mango lime sauce and served with a fresh summer jicama vegetable salad. It might be the freshest, lightest and tastiest meal you’ve ever had. No joke.
I am one who loves scallops. I am also one who loves all seafood. But, totally understand there are people that aren’t the biggest fans. I wanted to create this recipe for two reasons. 1. For the people who don‘t enjoy the taste or texture of actual scallops either because they are too fishy, too gritty or too slimy. And 2. For the people who don’t have a choice and can’t have them because of allergies. I have two people in my family who fall into both of those categories. My husband doesn’t like scallops and my mom is allergic to shellfish and cannot have them. So, anytime I want scallops I either cook them for just me (no fun) or I only enjoy them when dining out.
King trumpet mushrooms are the beyond perfect replacement because they still have the same texture as scallops and taste extremely similar without the fishy taste or gritty-ness. Plus, they also visually look exactly the same. Only difference is that it is actually a mushroom! How wild. It kind of still blows my mind, I remember the first time I tired it I actually was pleasantly surprised on how much I felt like I was eating a scallop without actually eating a scallop!
Another thing that inspired me to create this dish was summer! Hello, only one of the best seasons. I wanted something vibrant, fresh, light and tasty all in one. It may sounds cliche, but this dish is all of those things wrapped in one. Oh and its healthy too!
These King Trumpet mushrooms are no joke. They are the real deal and they are good at tricking you into thinking that you are eating seafood when you aren't. How? Well, when you cut the mushroom stem into thick slices they end up looking like a scallop. Then, you toss them in a tasty marinade that the mushroom can soak up. Pan fry them for 10 minutes per side until golden brown and you have yourself vegan scallops! It is easy as 1,2,3.
Tips on Gettin the Perfect Look Alike:
Make sure to cut the stems in at 1 inch pieces.
I like to marinate mine for 1 hour, 30 minutes per side. If you don’t have the time and only want to do 30 minutes, then make sure to still flip them over at the halfway point.
When cooking them make sure to cook them until they are golden brown and look as if they are getting a little crispy around the edges.
Once the “scallops” are in the pan, DO NOT discard the marinade. That is your sauce as well. You will need to add 1/2 cup of the marinade for your sauce.
When the sauce is in the pan, spoon the sauce frequently over the scallops to get the perfect glaze and color around them.
Did you make this? If so, tag @prettyplatebymichelle and follow me on instagram or comment below and let me know your thoughts!
Serves 4, INGREDIENTS: For the Mango Lime Trumpet Mushroom “Scallops”
3 Packages or 6-9 king trumpet mushrooms, sliced in thick scallop like pieces (Sourced from Whole Foods)
1/2 Cup pure mango juice (Lakewood brand from Whole Foods)
2 TBSP safflower oil
1/4 Cup fresh lime juice
1 TBSP minced garlic
1 TBSP low sodium soy sauce
1 TSP fish sauce
1/4 TSP red pepper flakes
1 TBSP brown sugar
1 TBSP fresh parsley leaves, finely minced
4 TBSP vegan butter or regular butter
Combine 1/2 cup pure mango juice, 2 TBSP safflower oil, 1/4 cup fresh lime juice, 1 TBSP minced garlic, 1 TBSP low sodium soy sauce, 1 TSP fish sauce, 1/4 TSP red pepper flakes, 1 TBSP brown sugar, 1 TBSP fresh parsley leaves in a bowl and whisk well. Set aside when done.
Open you packages of mushrooms and slice 1 inch thick pieces so they resemble scallops. Place them in a baking dish and pour your prepared marinade over the tops. Using a spoon spoon over the marinated so all are completely covered and drenched. Place in the fridge for 30 minutes.
When 30 minutes are up, flip them over and marinate the other side for another 30 minutes.
When done marinating, cut 4 TBSP vegan or regular butter squares place them in your pan and heat over medium heat. Melt until they are nice and frothy and bubbly.
Add your marinated sliced scallops/mushrooms with a 1/2 cup of the marinade to the pan. Sear on each side for 8-10 minutes over medium to medium low heat, spooning the sauce over the scallops/mushrooms through out the 8-10 minutes. Scallops should be a nice golden brown and slightly crisp on the edges.
When done, remove from heat. Serve immediately with Summer Jicama Vegetable Salad and garnish with extra lime wedges and parsley flakes.
Serves 4-6, INGREDIENTS: For the Summer Jicama Vegetable Salad
1 Yellow zucchini, cut in half moons
1 Green zucchini, cut in half moons
1 Yellow bell pepper, diced
1 Green bell pepper, diced
1/2 of a jicama, diced
1 avocado, sliced
2 corn on the cob, corn cut off the cob
3 TBSP safflower oil
3/4 TSP salt
1/4 TSP black pepper
3 TBSP lime juice
Wash all of your vegetables and pat dry.
Cut your yellow and green zucchini’s in half moons and place in a bowl.
Dice both your yellow pepper and green pepper and place in the same bowl.
Dice your jicama and place in the bowl.
Cook your corn on the cob. Once cooked, let cool and cut the corn off the cob. Add it to the same bowl.
Add your oil, lime juice, salt and pepper to the bowl and mix well.
Place in the fridge to cool for at least 30 minutes. When ready to serve, slice your avocado and add to the salad. Serve with Mango Lime Vegan Scallops on top.
PRETTY PLATE KITCHEN ITEMS USED: