Mushroom 'Scallops' with Beet Puree | Tried and True Recipes (2024)

Dinner
Easy
Recipes
Vegetarian

by Kylie PerrottiPosted on August 5, 2020November 11, 2021

This post may contain affiliate links, please see our privacy policy for details.

Jump to Recipe

King oyster mushrooms work so well as a scallop substitute! This mushroom ‘scallops’ with beet puree is going to be your new favorite vegetarian recipe.

Mushroom 'Scallops' with Beet Puree | Tried and True Recipes (1)

I’ve been interested in trying mushroom scallops ever since they served them at the Oscars. They look so much like actual scallops and I was curious how the taste and texture would be.

I honestly could not believe how incredibly delicious the mushroom scallops were. They take on an incredible sear (just like scallops!) and are beautiful and pearly white inside (just like scallops!). The taste is mild and delicious and the texture is right on.

Best of all, mushroom scallops are a fraction of the cost of the meat-based counterpart!

In this recipe, I serve mushroom scallops with a creamy, tangy beat puree. I use the caps of the king oyster mushrooms and roast them as everything is cooking. I toss the roasted caps with a little oil and parsley and use it as a garnish on the puree. My husband was completely in love with this dish!

How to Mushroom ‘Scallops’ with Beet Puree:

First, you’ll prep the mushrooms. Start by trimming off the roots. Cut the caps off and slice them in thick slices and set aside. Next, you’ll take the body of the mushrooms and cut them into thick rounds, at least 1-2 inches. I found that most of the bodies were cut into 3 rounds.

From there, it’s just a matter of roasting the beets, potatoes, and aromatics. Simply puree the beets with the onion and potatoes and add water and a little cream (or greek yogurt or omit!).

Next, fry up the ‘scallops’! All you’ll need to do is throw them in hot butter (or avocado oil) and let them sear for about 4-5 minutes per side. They’re done once they’re very well seared and tender.

Mushroom ‘Scallops’ with Beet Puree

King oyster mushrooms work so well as a scallop substitute! This mushroom 'scallops' with beet puree is going to be your new favorite vegetarian recipe.

4.80 from 5 votes

Print Pin

Prep Time: 30 minutes minutes

Equipment

Skillet
Sheet pan
Blender or food processor

Ingredients

Beet Puree

2 red beets peeled and diced
1 Yukon gold potato peeled and diced
1 yellow onion peeled and quartered
¼ cup extra virgin olive oil plus more, for roasting
¼ cup heavy cream or Greek yogurt or omit
3-4 tablespoons water plus more as needed
Salt and pepper to taste

Mushroom 'Scallops'

6 King oyster mushrooms
¼ cup fresh parsley roughly chopped
2 tablespoons butter
2 teaspoons extra virgin olive oil
Salt and pepper to taste

Instructions

Preheat oven to 425ºF.

Line a baking sheet with foil.

Prepare the Mushrooms:

Cut the roots off the mushrooms. Cut the caps off the mushrooms and slice and set aside. Cut the bodies of the mushrooms into thick rounds and set aside.

Roast the Beets:

Arrange the beets, potato, and onion on one side. Drizzle with extra virgin olive oil and season with salt and pepper. Roast for 20 minutes until almost completely cooked through. Add the mushroom caps only to the other side of the sheet pan and roast an additional 10 minutes, flipping the mushrooms once halfway through.
Remove the sheet pan from the oven. Transfer the mushroom caps to a bowl. Transfer the beets, potato, and onion to a food processor.

Prepare the Beet Puree:

Add 1/4 cup extra virgin olive oil, water, and heavy cream to the food processor. Pulse until smooth. Add more water until the puree reaches your desired consistency. Taste and season with salt and pepper. Transfer to a bowl and keep warm.

Prepare the Mushroom Caps:

Drizzle the mushroom caps with a little extra virgin olive oil and toss with the parsley. Set aside.

Sear the Mushroom 'Scallops':

Heat butter in the skillet over medium-high until hot. Add the scallops and cook for 3-5 minutes per side until very well seared and tender. Turn off the heat and season them with salt and pepper immediately.

To Serve:

Spoon the beet puree onto plates and use the back of your spoon to smooth it. Arrange the sliced mushroom caps and parsley on top and arrange the mushroom scallops around the caps. Drizzle with extra virgin olive oil, if desired. Enjoy!

Nutrition

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Mushroom 'Scallops' with Beet Puree | Tried and True Recipes (2024)

FAQs

What do you soak scallops in before cooking? ›

Soaking scallops in milk before cooking can serve as a tenderizing agent, help eliminate mild fish odor, and aid in removing sand or grit.

Learn More Now ›

How to cook farmed scallops? ›

Directions

Lightly salt and pepper the prepared scallops.
Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. ...
Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent. Garnish with parsley and serve immediately.

Aug 26, 2021

Discover More ›

What is the secret to perfect scallops? ›

You want a hot skillet when pan-searing scallops.

If they aren't sizzling when you place them in the pan, it isn't hot enough. You can always test the heat with one scallop and adjust from there. If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

Read On ›

What not to do when cooking scallops? ›

Overcooking Your Scallops

With scallops, the (ahem) stakes are higher. Not only are they an expensive ingredient, but they cook very quickly. Worse yet, over-cooking leaves them dry and rubbery, rather than tender and sweet, and their size and shape make them impractical candidates for an instant-read thermometer.

Get More Info Here ›

Are farm raised scallops healthy? ›

That is also the case for scallops. Studies have shown that farm-raised scallops can be higher in contaminants and are more likely to have disease because of how they are raised on farms, according to a recent report by Colorado State University.

Is it better to sear or bake scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Read On ›

What is the best oil to cook scallops in? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Get More Info Here ›

Why soak scallops in salt water? ›

According to Molly Birnbaum of America's Test Kitchen, briefly brining scallops masks the chemically and slightly soapy taste imparted by the phosphate soak: “Soak them in 1 quart of cold water with 1/4 cup of lemon juice and 2 tablespoons of salt for 30 minutes. You almost can't tell the difference.”

Get More Info ›

Are you supposed to soak scallops in milk? ›

There is one neat trick to prevent this fishy smell and taste — soaking the scallops in milk. The milk will neutralize any fishy notes and aromas while making the flesh more tender.

Find Out More ›

How do you remove sodium tripolyphosphate from scallops? ›

To remove sodium tripolyphosphate just soak and wash with water. This phosphate salt is very soluble in water. There is no need to worry about its presence in food.