King Oyster Mushroom “Scallops” + Chickpea “Tuna” & Seaweed Salad

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King Oyster Mushroom “Scallops” + Chickpea “Tuna” & Seaweed Salad

Elevate your plant-based menu with this King Oyster Mushroom “Scallops” and Chickpea “Tuna” & Seaweed Salad recipe—an unforgettable vegan seafood appetizer that looks and tastes gourmet. Perfect for meatless dinner ideas, healthy vegan starters, or seafood alternative recipes, these seared mushroom scallops deliver a rich, crispy bite while the creamy chickpea “tuna” salad offers all the briny flavor of classic seafood without the fish. Whether you’re hosting a dinner party or searching for easy weeknight vegan meals, this dairy-free, gluten-free appetizer will impress every palate.

King Oyster Mushroom “Scallops”

⏱️ Prep & Cook Time

• Total: 20 minutes

• Serves: 2–4 as an appetizer or entrée component

  
  

🛒 Ingredients

• 4 large king oyster mushrooms

• 2 Tbsp olive oil (or avocado oil)

• 2 cloves garlic, minced

• 1 tsp sea salt, divided

• ½ tsp white pepper (or black pepper)

• 1 Tbsp vegan butter (or regular butter)

• 1 Tbsp fresh lemon juice

• 1 Tbsp chopped fresh parsley, for garnish

Step 1: Prep “Scallops”:

Trim stem ends; slice each mushroom cross-wise into ½″-thick rounds.

Gently press each round with a paper towel to remove excess moisture.

Step 2: Season & Sear:

Heat a large skillet over medium-high. Add oil and swirl to coat.

Place mushroom rounds in the pan (don’t overcrowd); sprinkle ¾ tsp salt and pepper over them. Sear undisturbed 3–4 minutes per side until golden brown.

Tip Alert: Swap olive oil for coconut oil and finish with a dash of smoked paprika for a smoky note.

Step 3: Finish Flavor:

Reduce heat to medium. Push “scallops” to one side; add butter and garlic. Sauté garlic 30 seconds, then stir to coat mushrooms. Drizzle lemon juice over top and cook 30 more seconds.

Tip Alert: Drizzle with vegan beurre blanc (white wine & butter sauce) for an elegant touch.

Step 4: Plate & Garnish:

Transfer to a warm plate. Sprinkle with remaining ¼ tsp salt and chopped parsley. Serve immediately.

Chickpea “Tuna” & Seaweed Salad

⏱️ Prep Time

• Total: 10 minutes

• Yields: about 2 cups (4 servings as a sandwich or side)

  
  

🛒 Ingredients

• 1 (15 oz) can chickpeas, drained & rinsed

• 2 sheets roasted nori seaweed (cut into squares)

• 3 Tbsp vegan mayonnaise (or regular mayo)

• 1 Tbsp Dijon mustard

• 1 Tbsp lemon juice

• 2 Tbsp finely diced celery

• 2 Tbsp finely diced red onion or shallot

• 1 Tbsp chopped fresh dill (or 1 tsp dried)

• Salt & pepper, to taste

Step 1: Pulse Base:

In a food processor, combine chickpeas, nori squares, and lemon juice. Pulse 3–4 times until mixture breaks down but still has texture. (Alternatively, mash by hand with a fork.)

Step 2: Mix “Tuna” Salad:

Transfer to a bowl. Stir in mayo, Dijon, celery, onion, and dill.

Season with salt and pepper; taste and adjust acidity or creaminess.

Tip Alert: Stir in capers, chopped pickles, or a sprinkle of nori powder for extra brininess.

Step 3: Serve:

Use as a sandwich filling on crusty bread or lettuce wraps. Or plate alongside salad greens for a light lunch.

Tip Alert: For more color, add diced roasted red pepper or shredded carrot.

Drink Pairings:

Yuzu & Sake Spritz: The bright, citrusy yuzu cuts through the richness of the scallops, while a splash of dry sake adds subtle umami notes that echo the seaweed in the salad.

Blue Pea Flower & Ginger Iced Tea: The floral, lightly sweet tea brings a vivid pop of color that contrasts the dish, while ginger adds a gentle spice to brighten the flavors.

Kombu & Citrus Cold Brew Cocktail: A respectful nod to ocean flavors, cold-brewed tea infused with kombu (edible kelp) mirrors the seaweed salad’s brininess, cut by juicy citrus.

This King Oyster Mushroom Scallops and Chickpea Tuna Salad combo is one of the best plant-based seafood recipes to add to your repertoire. With simple ingredients like mushrooms, chickpeas, nori, and fresh herbs, you can create a stunning vegan hors d’oeuvre or light lunch idea in under 30 minutes. Don’t forget to bookmark this vegan scallops recipe, share it on social media, and explore more of our seafood-free dinner ideas, easy vegan appetizers, and healthy plant-based meals right here on the blog!