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Murielle Banackissa

Miso Glazed Vegan Oyster Mushroom Scallops

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15 mins Prep: 5 mins Cook: 10 mins
Serves 2

Cooked in vegan butter, glazed with miso and served with a lemony gremolata, these vegan scallops have a wonderful tender texture and their flavour profile is slightly sweet, with subtle earthy notes. A true feast for the senses!



  • 1 cup fresh parsley
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ¼ tsp sea salt
  • ¼ tsp freshly cracked black pepper


  • 1 tbsp miso paste
  • 2 tbsp filtered water
  • 2 tbsp unsalted vegan butter
  • 4 king oyster mushrooms , caps and ends removed

Make the gremolata:

  1. Step 1

    Add parsley, olive oil, garlic clove, lemon juice, lemon zest, salt and pepper into Paderno’s 3 Cup Food Chopper (or a mini food processor).

  2. Step 2

    Pulse until the parsley is coarsely chopped.

  3. Step 3

    Taste and adjust seasonings to your liking, if desired.Set aside.

Prepare the scallops:

  1. Step 1

    Add miso and water into a bowl and whisk until smooth.

  2. Step 2

    Cut each king oyster mushroom in slices of about 2 inches thick.

  3. Step 3

    Heat a Paderno’s Stainless Steel Frying Pan on high heat.

  4. Step 4

    Once hot, add 1 tablespoon of vegan butter and mushroom slices.

  5. Step 5

    Reduce heat and cook for about 3-5 minutes or until golden.

  6. Step 6

    Add the remaining tablespoon of vegan butter into the pan.

  7. Step 7

    Flip and cook the other side until golden as well.

  8. Step 8

    Once both sides are golden, pour the miso mixture onto the mushrooms and cook until absorbed.

  9. Step 9

    Serve immediately garnished with the gremolata and with a fresh crack of pepper.

Common Questions & Swaps

  • Can I use another type of mushroom here? If you are looking for a replacement for real scallops, I would say no. However, if you are looking for buttery mushrooms served with a tangy gremolata, then for sure. This gremolata would pair beautifully with oyster mushrooms and creminis I think.
  • Is the gremolata mandatory? It is not, however, I find that it just adds a depth of flavour and cuts the richness of the butter a little, which is quite nice.

  • Can I replace the butter with another oil? You could, but if you do, cut the amount in half as one of the reasons I used 2 spoons of butter is for its rich flavour.

Miso Glazed Vegan Oyster Mushroom Scallops-14
Overhead shot of gremolata about to be blended.
Overhead shot of mushroom scallops in a pan.
Shot of scallops topped with gremolata in a plate.

This recipe was created in partnership with Paderno Kitchenware.


I know what you might be thinking. There is no way this tastes like a scallop… Well, let me tell you, before I first used king oyster mushrooms as a replacement for scallops, I did not believe it either.

However, after my very first attempt, I was shocked and hooked!

When cooked, these mushrooms are incredibly meaty and truly resemble real scallops!

I chose to garnish these vegan scallops with a gremolata because its acidity slightly cuts the richness of the buttery scallops, while also adding an extra layer of flavour. 

Gremolata about to be poured on freshly cooked scallop.

On that note, if you have never given king oyster mushrooms a try and especially if you have not cooked them similarly to scallops, you must give this recipe a go! I promise, if you are a fan of mushrooms, this one will win you over!

If you do end up making this recipe, be sure to share it on social media and tag me (@muriellebanackissa).

Have a wonderful week my friends!

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