Vegan Scallops

Vegan Scallops & Lemon Garlic Sauce

Vegan Scallops

Did you know that the stems of royal trumpet mushrooms make the PERFECT scallop shape? Plus, they also happen to have the perfect scallop texture, which makes them the ideal mushroom for vegan scallops!


  • 1 Pound Royal Trumpet Mushrooms (or King Oyster)
  • 1 Tablespoon olive oil, plus more for brushing
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  •  teaspoon paprika
  • 4 Tablespoons Vegan Butter
  • 3 Garlic cloves, crushed
  • 1 Tablespoon Lemon juice, freshly squeezed
  • 2 Tablespoons Parsley, chopped


  • Cut the ends off the mushrooms and then slice the stems into 1 inch thick discs.
  • Place them on a baking tray and then brush the mushroom rounds with olive oil. Turn over and brush the other side.
  • Sprinkle the tops with sea salt, ground black pepper and paprika.
  • Preheat a cast iron skillet over medium low heat. Coat it with a thin layer of olive oil.
  • Add the mushroom scallops to the hot skillet, seasoned side down. You should hear it sizzle nicely when it hits the hot pan.
  • While the first side is searing, season the other side with sea salt, ground black pepper and paprika.
  • Cook for around 2 minutes and then flip. The seared side should be golden brown.
  • Cook the other side for around 2 minutes and when both sides are seared and golden brown, return them to the baking tray.
  • Repeat with the rest of the scallops, adding (and heating) more oil if needed, until all of them are seared and golden brown. Return the remaining scallops to the baking tray.
  • Add vegan butter and crushed garlic to the same skillet that you seared the mushroom scallops in.
  • Let the vegan butter and garlic cook for around 1 minute until fragrant. It should be lightly golden and fragrant, not burnt.
  • Add lemon juice and parsley to the pan and then turn off the heat.
  • Add all the mushroom scallops back to the pan. (It’s okay to crowd them in the pan at this point because they are only going back in to get coated with sauce, or you can do them in two batches, if needed.)
  • Gently move the scallops around in the sauce, and use a spoon to gently pour sauce over the top of the scallops.
  • Serve with a sprinkle of ground black pepper, fresh chopped parsley and fresh lemon slices.

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