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 Getting 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, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!