seared mushroom scallops with mint pea puree

I recently discovered that king mushrooms could be used to create meat-free scallops! While these scallops may look like conventional sea scallops, I’m not sure if they resemble them in taste and texture. Regardless, these king mushroom scallops are absolutely delicious! When paired with my mint pea puree, these scallops make for a light and refreshing summer dish! I’m excited to share the recipe so here goes!


yield: two appetizer portions 

for mint pea puree:

2 1/2 cups of frozen peas

1 tablespoon Earth Balance spread (for richness, or substitute extra virgin olive oil)

1/2 tablespoon chopped fresh mint

1/4 cup water (plus or minus a tablespoon, depending on desired consistency)

1/2 tablespoon lemon juice

salt and pepper to taste

for king mushroom scallops:

king mushrooms (an absolute must for this recipe! I used one large mushroom to make six scallops. I found mine at an Asian supermarket.)

1 tablespoon coconut aminos (I get this from a health food store. It imparts a nice, delicate flavor to the scallops so I definitely suggest using this if possible! If not, you could try substituting with low sodium soy sauce and a bit of sweetener)

1 teaspoon canola oil

lemon juice to taste

pea sprouts and edible flowers (optional, for garnish)


mint pea puree: boil the peas until tender, drain, and blend with Earth Balance spread, fresh mint, water, lemon juice, salt, and pepper until smooth

seared king mushroom scallops: cut the king mushroom stems into one inch slices and drizzle coconut aminos on both sides of each scallop. heat canola oil to medium-high heat in a pan and sear the scallops for 1-2 minutes on each side (or until golden brown and tender). squeeze a few drops of fresh lemon juice onto each scallop

plate the puree and scallops with pea sprouts and edible flowers if desired and enjoy!

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