Recipe: Vegan “Scallops” With Lemony Pea Puree

Last updated: April 25, 2023, at 1:13 p.m. PT

Originally published: April 25, 2023, at 10:43 a.m. PT

Vegan “Scallops” With Lemony Pea Puree


  • 3 large king oyster mushrooms
  • 1 cup warm water
  • 1 teaspoon vegetarian bouillon
  • 1 tablespoon white miso paste
  • ½ cup dry white wine (optional)
  • 1 teaspoon Tamari or soy sauce
  • 2 teaspoons olive oil
  • 2 scallions, chopped
  • 1 cup frozen peas, thawed
  • ½ cup vegetable broth
  • 1 lemon, zested
  • 1 tablespoon avocado oil


  1. Slice the king oyster mushrooms into 1 ½” thick rounds.
  2. Mix warm water, bouillon, miso, wine, and tamari until dissolved and add mushroom rounds. Allow to marinate for at least 1 hour.
  3. Heat olive oil over medium heat in a small saucepan and add scallions and peas and saute until onions have softened – about 5 minutes.
  4. Add broth and lemon zest and season with salt and pepper – cook until peas are tender – about 5 minutes more.
  5. Carefully, use an immersion blender to puree peas to your liking, adding a splash of water if needed.
  6. Remove mushrooms and discard marinade. Pat well until dry.
  7.  Heat avocado oil over medium-high heat. Sear the mushrooms until golden brown on both sides.
  8. Spread pea puree on a serving plate and top with “scallops” and enjoy.


Category: Recipes