Spring Faux Scallop Appetizer

Spring faux scallop with wasabi, lemon, cilantro

I am thrilled to share this latest creation in my kitchen-fake scallops. Made with King Oyster mushrooms, I have tried a few variations of this. In my previous post, I used eggplant for my scallop and it delivered a great taste, but did NOT have that slight, scallop chew we former meat eaters may recall.

It has been incredibly busy these past few weeks and I have been quiet due to mostly work has been awesome yet insanely busy, and also, MasterChef Canada aired a few weeks back and I was slightly sulking.

I know I have a great palate, I just need to really knock them out of the park with my audition this year. Still, it has been amazing to see other contestants who some are now my friends, move forward and compete for the grande prize.

With the trend of plant-forward eating still going strong, I wanted to focus on a few easy appetizers that will easily impress – and fool – your omni friends. I did a poll on my Instagram and Facebook today, and the majority of people who saw this dish voted it was a scallop! YESSSSSSSSSSSSS!!!! (plant-eater for the win).

As Chef Alvin would say, it is alllllllll about the taste. Well dont worry- I got that covered for you as well. A few steps, a lot of fun to make, and enjoy fooling your friends 😉

Spring Faux Scallop Appetizer

Serves 2


-2 King Oyster mushrooms, sliced into medallions slightly bigger than your average scallop (as they shrink), soaked in hot lemon water (squeeze a lemon in 2 Cups of water for one hour. Drain and press with towel to remove excess liquid). **For extra flair, you can notch the sides slightly with a sharp knife as I did, to add grooves for your seasoning and butter to go into)

-One cup frozen peas

-White Miso paste-half tsp

-Pinky fingertip sized ginger piece, shaved

-Cilantro and lemon for garnish; salt and pepper to taste (use the grinder, not shakers for this)

-1 quarter tsp wasabi

-1 tsp mushroom soy sauce

-3 tsp oil

-3 tsp vegan butter


In a saucepan, saute ginger for 30 seconds in 1 tsp oil. Add peas, half cup water, salt and cook on medium heat for 5 minutes, or until tender.

While peas are cooking, take prepped King Oyster mushrooms, brush with white miso paste with a moistened finger gently onto scallop and pat dry once more. Do not put too much miso-you just want a dab on each side. Heat oil on medium-high heat. Fry for 30 seconds, flip, and fry for another 30 seconds. Add 1 tsp Vegan butter melted slightly with the 1 tsp of soy. Add to pan and press the sides of the scallop (outside round) down hard into pan, to form a crust. Flip and repeat, removing after 4 minutes. Add cracked pepperand dash of salt to pan and graze both sides of the scallop through the leftover pan juices. You should have a crust on each side with white sides. Place to side.

Puree your peas with 1 tsp cilantro and a squeeze of lemon. Use remaining vegan butter and add the wasabi. Salt to taste.

Smear or spoon puree on plate. Top with scallop and garnish with cilantro, a slice or squeeze of lemon. Serve hot immediately.

One Comment Add yours

  1. 40andfeelinit says:

    So excited to try this! Such an innovative recipe!


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