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Seared Scallops with Lemon Butter Sauce Recipe

Vegan scallops seared golden with a zesty lemon butter sauce—simple, elegant, and unforgettable.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • King oyster mushrooms stems only, cut into scallop-sized rounds: 12 pieces
  • Olive oil: 3 tbsp
  • Vegan butter: 3 tbsp
  • Garlic: 3 cloves minced
  • Lemon juice: 3 tbsp
  • Lemon zest: 1 tsp
  • Fresh parsley: 2 tbsp chopped
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp

Method
 

  1. Slice mushroom stems into thick scallop-like rounds.
  2. Heat olive oil in skillet over medium-high heat.
  3. Sear mushrooms 2–3 minutes per side until golden and crisp.
  4. Remove scallops and set aside.
  5. In same skillet, melt vegan butter, add garlic, and sauté 1 minute.
  6. Stir in lemon juice, zest, salt, and pepper.
  7. Return scallops to skillet; spoon sauce over for 2 minutes.
  8. Plate scallops and drizzle with remaining sauce.
  9. Sprinkle parsley on top.
  10. Serve immediately, with crusty bread or greens.

Notes

Nutritional Values (per serving)

  • Calories: 180
  • Total Fat: 13g
  • Saturated Fat: 4g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 5g

Vitamins and Minerals (per serving)

  • Vitamin C: 18%
  • Calcium: 6%
  • Iron: 9%
  • Potassium: 10%
  • Magnesium: 7%

Additional Notes/Tips

  • Use a hot skillet—proper sear equals restaurant vibes.
  • Don’t overcrowd pan, or scallops steam instead of caramelize.
  • Add a splash of white wine to sauce for depth.
  • Pair with roasted asparagus for chic plating.