Making Vegan Scallops with Scampi Sauce has never been easier. This simple pasta dish will become a weeknight staple in your menu rotation. Roasted king oyster mushrooms bring that seafood note along with a wonderful texture.
Cut the king oyster mushrooms into ½ inch rounds. Using the tip of a pairing knife make score marks on the mushrooms, creating diamond shapes.
Heat a heavy pan over medium-high heat, add 1 Tbsp of olive oil to the pan. Place the mushrooms in the pan and season with salt.
Cook until golden brown, then flip and continue to cook until both sides are golden brown. Set aside.
How to Make Vegan Scampi Sauce
Thinly slice the shallots and garlic.
Heat a pan over medium heat, add 2 Tbsp of olive oil to the pan, sauté the shallots and the garlic until they are translucent and become tender.
Add the white wine to the shallots, cooking for only 1 minute. Turn off the heat.
Cook the pasta in boiling water seasoned with salt. Cook until al dente, reserve ¼ cup pasta water.
Place the cooked pasta into the sauté pan with the sauce, turn the heat to medium-low, start to toss the pasta with sauce, add the vegan butter and a ¼ cup of the pasta cooking water. Continue to stir and emulsify the sauce.
Add the king oyster mushrooms to the pasta, continue to stir, and work the sauce.
Finish the sauce by adding the zest of 1 lemon zested on a microplane grater, chopped parsley, ½ of a lemon juiced, and a dash of olive oil. Adjust the salt and pepper to taste.