Description
Looking for a tasty, vegan replacement for sea scallops? Look no further than to this recipe for Miso Glazed Vegan Scallops. Hearty and plump king oyster mushroom stems are delicately seasoned and seared to perfection. The savory umani flavor of the miso glaze, makes each bite irresistible. Place atop gently wilted spinach that has been drizzled with just the perfect amount of spice. This delicious vegan mushroom recipe will even satisfy any meat lover.
Ingredients
Scale
- 2 to 3 king oyster mushrooms, cut into 1 1/2″ to 2″ rounds (this should yield approximately 9 rounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons red miso
- 4 tablespoons water
- 10 ounces fresh baby spinach
- 1 to 2 tablespoons crisp chili oil
- 1 teaspoon sesame oil
- 1 to 2 teaspoons sesame seeds
Instructions
- Wipe the mushrooms with a damp paper towel.
- Cut into 1 1/2″ to 2″ rounds.
- Score one bottom of each with a knife.
- Place in a bowl. Toss with olive oil, salt and pepper.
- In a separate bowl, mix together the miso and water.
- Heat pan to medium-high with just a touch of olive oil (to almost smoking).
- Add the mushroom scallops and allow to sear and brown on one side before flipping (see video).
- While the mushrooms are searing, sauté the spinach in a separate pan.
- Once wilted, reduce heat and add in your desired amount of crisp chili oil.
- Flip the vegan scallops on the scored side, add in the miso mixture and allow to form a glaze. This will only take a minute, or so. Flip to coat the fully coat the scallops.
- Nestle the spicy spinach onto a plate (can make individual nests like I did) or platter.
- Top with the vegan scallops.
- Drizzle each with a touch of sesame oil and sprinkle of sesame seeds.
- ENJOY!
Equipment
Notes
SEE POST FOR TIPS AND NOTES!
- Prep Time: 2
- Cook Time: 8
- Category: Dinner
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 3 vegan scallops