Vegan Scallops Using King Oyster Mushrooms – Three Recipes + A Bonus Recipe!

This post is contributed by Nikky of dat Krunchy Couple. You can check out Nikky’s personal IG here.

King Oyster Mushroom Scallops are incredibly versatile. Previously, I shared my Easy Shredded Vegan Buffalo Chicken Recipe using King Oyster Mushrooms. I’ve been perfecting my King Oyster Mushroom Scallops – I’m so excited to share my three scallop recipes with you, along with a BONUS recipe!

King Oyster Mushrooms are also known as “King Trumpet Mushrooms,” “French Horn Mushroom,” “Trumpet Royale,” “King Brown Mushroom,” or by the Latin name of “Pleurotus Eryngii.” These meaty mushrooms are an excellent source of folate, protein, magnesium, dietary fiber, copper, potassium, zinc, niacin, riboflavin, phosphorus, manganese, thiamin and pantothenic acid. They have no cholesterol – since only ANIMAL products contain cholesterol (and our bodies naturally create all the cholesterol we need), and can actually help LOWER cholesterol. These mushrooms usually have under 40 calories per 100 grams. You can read more to find out the health benefits of these mushrooms.

I am usually quite intuitive in the kitchen – I don’t usually follow recipes exactly and I trust my instincts when it comes to how much of each ingredient to use. I’m grateful that Jason has been so helpful using his professional kitchen expertise to help me be more accurate with my measurements. I don’t measure things out as I use them, but, going forward, I plan to be more intentional with that so that I can be as accurate as possible with my recipes.

King Oyster Mushroom Scallops (unseasoned)

I do want to give a disclaimer that we all enjoy different flavors and textures. Please use your discretion and discernment to create your meals. I truly believe that the energy and love that we put into the cooking creation process impacts how our meal turns out. The phrase “made with love” resonates with me! Feel free to allow yourself to explore, don’t be scared to let loose in the kitchen and create new things.

I hope you enjoy my vegan recipes for Bacon Wrapped Scallops, Seasoned Scallops, and Breaded Scallop Nuggets along with my bonus recipe for Maple Glazed King Oyster Mushrooms.

Vegan Bacon Wrapped Scallops

This recipe is perfect for the holidays – especially if you have a gathering with individuals and want to share. This is quite a filling appetizer. I created these at Christmas-time and they were a hit!


3 King Oyster Mushrooms
2 Packages of All Vegetarian Inc, vegan bacon
¼ cup of sunflower oil (or vegan butter of your choice)

You will also need….
50 toothpicks
Baking Sheet
Parchment paper or silicone mat


  1. Preheat the oven to 400 degrees Fahrenheit and take out your baking sheet.
  2. Cut the King Oyster Mushrooms into half inch coins (or whatever desired thickness, remember you’ll be securing the bacon around the scallops with toothpicks). I like to put slice marks on the top and bottom of the coin, but this is optional for aesthetics.
  3. Heat a tablespoon of your oil up in a non-stick pan for a few minutes before adding your mushroom coins.
  4. Add your mushroom coins a few at a time, and cook lightly for about three minutes on each side at medium heat.
  5. Repeat this step until all the mushroom coins have been lightly cooked, adding more oil to the pan as needed. (DO NOT OVER CROWD THE PAN)
  6. Line your baking sheet with parchment paper or a silicone mat.
  7. Once you have some *cooled* mushroom coins (our scallops!), you should be able to start wrapping the bacon around the scallops and securing them with a toothpick.
  8. You may use whole sheets of bacon or you can cut the bacon in half – whatever works for the size of your scallops.
  9. When you have wrapped all the scallops and lined them on the silicone mat on your baking sheet, it’s time to put them in the oven.
  10.  Set the time for 12 minutes and flip them once the timer goes off.
  11. Let them bake for another 10 minutes, or until desired crispiness!
  12. Serve and enjoy!

Notes: You can choose to marinate and season these mushroom scallops ahead of time with the recipe I share next, but it’s not necessary. If you want to really enjoy that bacon flavored and aren’t too worried about the fishy flavor, skip it! I think these are a great appetizer to pop in your mouth – the bacon-wrapped scallop textures and flavors are spot on! Consider making these for a Super Bowl party, birthday gathering, potlucks, etc.

You can also feel free to use your own desired butters/oil when it comes to cooking these up. You can even try just using vegetable stock or water, although I’ve always used sunflower oil for my vegan scallops.

If you are creating this meal for a gathering with more than a few people, consider doubling the bacon and the mushrooms.

Seasoned Scallops

These seasoned scallops are a great side to really bring your meal together. Consider eating these alongside baked potatoes, pasta, salads, rice, or even soup. You could even just eat these by themselves as a snack, or cook them up to have on the side with your leftovers.


3 King Oyster Mushrooms
1 TBSP Kelp Granules
1/3 C  Datu Puti vinegar (or rice vinegar) **(consider ACV or some kind of more basic/accessible vinegar)
1/3 C Coconut Aminos, Soy Sauce or Tamari
1 tsp garlic powder
2 TSP Ground Black Pepper
1 TSP Pink Himalayan Sea Salt
juice of ½ a fresh squeezed lemon
¼ C Vegetable Oil (I prefer Sunflower)

You will also need….
A large bowl to marinate
Fork for flipping


  1. Cut up your King Oyster Mushrooms into scallop coins, you can even cut some in half as well. I like to have some full coins and some half coins.
  2. Add your vinegar, soy sauce, kelp granules, salt and pepper in a large enough bowl to marinate your mushroom/scallops in. STIR IT UP!
  3. Let your mushrooms marinate for 15 minutes (I’ve never marinated mine for longer than that)
  4. In a non-stick pan start to heat up some of your oil at medium heat – be careful not to make it too hot or your oil will splatter.
  5. Start to add your scallops to the pan, several at a time. (DO NOT OVERCROWD THE PAN)
  6. Cook each scallop for at least four minutes on each side – this also depends on how crispy you like your scallops.
  7. Test out the textures by pressing a fork down against the scallop to see if it “smooshes” a bit. It should bounce back but smoosh a little bit.
  8. Put your scallops on a plate or container and squeeze the juice of half a fresh lemon over them. Let sit for a couple of minutes.
  9. Serve and enjoy!

Notes: Cooking times may vary depending on how thick your scallop coins are and even your altitude. Keep an eye on them! You may have to flip them several times with a fork to get each side the way you’d like it. Gradually add more oil into your pan as needed.

Breaded Scallop Nuggets

This is a great recipe if you’re looking for something breaded! I fried these up in a pan, but I’m sure you could deep-fry, air-fry or bake these instead. I love crunchy foods and this is perfect if you’re craving a crunchy seafood substitute.


3 King Oyster Mushrooms
½ cup corn starch
½ cup breadcrumbs of your choice
1 TBSP Kelp granules
1 TSP Himalayan pink salt
1 TBSP pepper
1 TBSP nooch
1 tsp garlic powder
½ tsp paprika
juice of ½ a fresh squeezed lemon
¼ C Sunflower Oil
1 cup of non-dairy milk – I used oat milk

You will also need….
Two separate bowls for seasoning + milk


  1. Unlike the previous recipes where the scallops stay in full coins or half coins, you’ll want to half or even quarter the scallop coins so that you can get a good coating, great bite and lots of crunch.
  2. In a small bowl, add a cup of non-dairy plant milk. I used oat milk.
  3. In another small bowl add your corn starch, bread crumbs, kelp granules, nooch, pepper, salt, garlic powder and paprika. Whisk until combined.
  4. Add some of your oil to a non-stick pan and start to heat up on medium-low.
  5. Take your quarters or halves of the scallop coins and ONE BY ONE first dipping them into the PLANT MILK, then dipping them to FULLY COAT them in your seasoning.
  6. Repeat step 5 to get a double coating on for extra crunchiness, skip this step If you’re only looking for a light breading.
  7. Start to add your scallop nuggets a few at a time to the heated oil pan.
  8. Fry for at least 4-7 minutes on each side.
  9. Add oil as necessary to continue frying up these scallop nuggets.
  10. Once the scallops are fried up, put them on a plate.
  11. Add the juice of half a fresh squeezed lemon to your crispy scallop nuggets.
  12. Serve and enjoy!

Notes: These will go great with a basket of French fries, a sweet potato, or along side some leftovers! You could even put these in tacos, toppings for a taco salad, or a burrito bowl! If you are feeling ambitious, maybe you roll it up with seaweed + rice to create a new maki.

BONUS RECIPE: Maple Glazed King Oyster Mushrooms

This bonus recipe doesn’t exactly fit in with the rest of the “scallop” recipes, mainly because once you add the maple syrup these just taste like maple-glazed mushrooms, not that there’s anything wrong with that, but maple flavor overpowers the seasoning so don’t even bother.


3 King Oyster Mushrooms
2 TSP Ground Black Pepper
1 TSP Pink Himalayan Sea Salt
¼ C Sunflower Oil
1/3 C maple syrup


  1. Cut up your King Oyster Mushrooms as desired, either half or full coins are recommended.
  2. Toss the pieces and coat them with your salt and pepper.
  3. Add your sunflower oil to a non-stick pan and heat up to medium heat.
  4. Pour maple syrup into a bowl or small ramekin.
  5. Dip your mushroom bits into the maple syrup, fully coating each one before adding it to the oil
  6. The sugars will start to crystallize the more mushrooms you cook and will start to get dark and sticky and THICK.
  7. Cook each mushroom for at least 3 minutes per side.
  8. Once all the mushrooms are cooked up, you can even drizzle some more maple syrup if you desire.
  9. Enjoy and serve.

Notes: These will go well with a side of pasta, rice, quinoa, etc.

There you have it! Three vegan scallop recipes and a bonus recipe using King Oyster Mushrooms.

I’d love to hear how your creations turn out and what you enjoyed. Feel free to tinker with these recipes to your heart’s desire to create your perfect vegan scallop! Please share your pictures with us if you try.

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