Vegan “Scallops” with Succotash Recipe

Introduction

This vegan “Scallops” with Succotash dish offers a delightful plant-based twist on a classic seafood favorite. The king trumpet mushrooms mimic the texture of scallops while the vibrant corn succotash adds sweetness and crunch. It’s an elegant yet simple meal perfect for any occasion.

Ingredients

• 2 Tbsp. white miso
• 2 Tbsp. mirin
• 2 Tbsp. low-sodium soy sauce or tamari
• 6 large king trumpet mushrooms (1 ½ pounds), caps cut into small dice (1 ¼ cups), stems sliced crosswise into 1-inch-thick rounds
• 2 Tbsp. canola oil
• 4 fresh ears of corn, shucked
• 1 Tbsp. canola oil
• 1 Tbsp. vegan butter
• 1/2 medium red onion, cut into small dice (1 cup)
• 1 medium red bell pepper, stemmed, seeded, and cut into small dice (1 cup)
• 3 cloves garlic, finely chopped
• 1 cup unsweetened almond milk
• 6 oz. snap peas, cut crosswise into thirds (1 ½ cups)
• 1 tsp. toasted sesame oil
• 1/4 tsp. smoked paprika
• Kosher salt
• Freshly ground black pepper
• 2 scallions, chopped
• 1/2 cup chopped toasted almonds

Instructions

1. Step 1: In a small bowl, whisk together the white miso, mirin, and soy sauce until smooth. Pour the marinade into a shallow baking dish. Add the mushroom stems to the marinade and toss to coat. Arrange the stems with one cut side down. Marinate for at least 30 minutes or up to overnight in the refrigerator, flipping the scallops a few times.
2. Step 2: While the mushrooms marinate, prepare the corn succotash. Using a chef’s knife, remove the kernels from the corn (you should get about 2 ½ cups). Place kernels in a bowl. Stand the cobs upright in a medium bowl and scrape any remaining juice off the cobs into the bowl. Reserve the juice and discard the cobs.
3. Step 3: Heat 2 tablespoons of canola oil in a large heavy-bottomed skillet over medium heat. Add the mushroom stems (“scallops”) cut-side down in a single layer. Cook, flipping halfway through, until golden on both sides, about 4 minutes total. Transfer to a plate.
4. Step 4: Pour off any remaining oil from the skillet and discard. Wipe the skillet clean with paper towels.
5. Step 5: Return the skillet to medium heat. Add 1 tablespoon canola oil and 1 tablespoon vegan butter. When the butter melts, add the diced onion and bell pepper. Cook, stirring occasionally, until just starting to soften, about 2 minutes. Stir in the chopped mushroom caps and garlic, and cook, stirring, about 2 minutes more.
6. Step 6: Add the almond milk, corn kernels with reserved corn juice, snap peas, toasted sesame oil, and smoked paprika. Season with kosher salt and freshly ground black pepper. Stir to combine and bring to a simmer.
7. Step 7: Nestle the cooked mushroom “scallops” into the corn mixture and cover the skillet. Simmer until the scallops are tender and the corn and snap peas are crisp tender, about 5 minutes.
8. Step 8: Spoon the succotash and scallops into bowls and top with chopped scallions and toasted almonds before serving.

Tips & Variations

• For extra umami, add a splash of vegan oyster sauce to the marinade or succotash.
• Use coconut or cashew milk instead of almond milk for a creamier texture.
• Swap toasted almonds for toasted pine nuts or pumpkin seeds to change the crunch element.
• If king trumpet mushrooms are unavailable, large oyster mushrooms work well as a substitute.

Storage

Store any leftover succotash and mushroom scallops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of almond milk to maintain creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes. Use tamari or a gluten-free soy sauce instead of regular soy sauce to keep the dish gluten-free.

How do king trumpet mushrooms mimic scallops?

King trumpet mushrooms have a firm, meaty texture that holds up well when cooked and sliced, resembling the bite and appearance of scallops when marinated and pan-seared.

Vegan “Scallops” with Succotash Recipe

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This vegan ‘Scallops’ with Succotash recipe offers a delightful plant-based twist on the classic seafood dish. Featuring king trumpet mushrooms marinated in a savory miso and soy blend, pan-seared to tender perfection, and served atop a vibrant corn succotash packed with fresh vegetables and aromatic seasonings. A satisfying, wholesome dish that’s perfect for a vegan main course.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

For “Scallops”

• 2 Tbsp. white miso
• 2 Tbsp. mirin
• 2 Tbsp. low-sodium soy sauce or tamari
• 6 large king trumpet mushrooms (1 ½ pounds), caps cut into small dice (1 ¼ cups), stems sliced crosswise into 1-inch-thick rounds
• 2 Tbsp. canola oil

For Corn Succotash

• 4 fresh ears of corn, shucked
• 1 Tbsp. canola oil
• 1 Tbsp. vegan butter
• 1/2 medium red onion, cut into small dice (1 cup)
• 1 medium red bell pepper, stemmed, seeded, and cut into small dice (1 cup)
• 3 cloves garlic, finely chopped
• 1 cup unsweetened almond milk
• 6 oz. snap peas, cut crosswise into thirds (1 ½ cups)
• 1 tsp. toasted sesame oil
• 1/4 tsp. smoked paprika
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 scallions, chopped
• 1/2 cup chopped toasted almonds

Instructions

1. Prepare Marinade and Marinate Scallops: In a small bowl, whisk together the white miso, mirin, and low-sodium soy sauce until smooth and well combined. Pour this marinade into a shallow baking dish. Add the king trumpet mushroom stems to the marinade, tossing gently to coat all pieces. Arrange the stems with one cut side down in the dish. Cover and marinate in the refrigerator for at least 30 minutes, turning occasionally, and up to overnight to deepen flavor.
2. Prepare Corn Kernels: While the mushrooms marinate, husk the ears of corn and carefully cut the kernels off the cobs using a chef’s knife, collecting about 2 ½ cups. Stand the cobs upright in a bowl and use the back of the knife to scrape any residual juice from the cobs into the bowl as well. Reserve this corn juice and discard the empty cobs.
3. Cook the Mushroom “Scallops”: Heat 2 tablespoons of canola oil in a large heavy-bottomed skillet over medium heat. Place the mushroom stems cut-side down in a single layer and cook until golden brown, about 2 minutes per side, flipping once halfway through. Total cooking time should be roughly 4 minutes. Once cooked, transfer the mushroom scallops to a plate. Pour off any excess oil from the skillet and wipe it clean with paper towels.
4. Sauté Vegetables for Succotash: Return the cleaned skillet to medium heat and add 1 tablespoon canola oil plus 1 tablespoon vegan butter. Once the butter has melted, add the diced red onion and red bell pepper. Cook, stirring occasionally, until the vegetables start to soften, around 2 minutes. Stir in the diced mushroom caps and the finely chopped garlic; continue cooking and stirring for an additional 2 minutes.
5. Add Corn and Snap Peas: Pour in 1 cup unsweetened almond milk, add the corn kernels and reserved corn juice, snap peas, toasted sesame oil, and smoked paprika. Season with kosher salt and freshly ground black pepper to taste. Stir everything together and bring the mixture to a gentle simmer.
6. Simmer with Scallops: Nestle the cooked mushroom scallops into the simmering corn mixture. Cover the skillet and allow to simmer for about 5 minutes, or until the scallops are tender and the corn and snap peas reach a crisp-tender texture.
7. Serve and Garnish: Spoon the succotash with scallops into serving bowls. Garnish generously with chopped scallions and toasted almonds for added texture and flavor. Serve warm for a hearty vegan meal.

Notes

• Marinating the mushroom scallops overnight intensifies their flavor, but 30 minutes is sufficient if short on time.
• Use low-sodium soy sauce or tamari to control the saltiness of the dish.
• King trumpet mushrooms are chosen for their texture and shape, but large shiitake or oyster mushrooms may be substituted.
• Be gentle when flipping mushroom scallops to prevent breaking.
• To toast almonds, dry roast them in a skillet over medium heat for 3-5 minutes until golden and fragrant.
• This dish can be made gluten-free by using tamari or a gluten-free soy sauce alternative.

Keywords: vegan scallops, king trumpet mushrooms, corn succotash, plant-based scallops, vegan main dish, mushroom scallops, vegan succotash