Print

Vegan “Scallops” with Succotash Recipe

Print Recipe

★★★★★

4.4 from 123 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/vegan-scallops-with-succotash-recipe/