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tacos on cutting board
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4 from 1 vote

Vegan Scallop Tacos

Course Main Course
Cuisine Mexican
Keyword avocado, mayo, scallops, taco, vegan
Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 3 hours 30 minutes
Total Time 4 hours 5 minutes
Servings 4 tacos
Author Planted and Picked


Marinaded Vegan Scallops

  • 6 large king oyster mushrooms
  • cups vegetable broth
  • 6 tbsp dry white wine
  • 6 tbsp freshly squeezed lemon juice
  • tbsp minced garlic
  • tbsp tamari
  • 5 g Kombu (6 inch strip)
  • tbsp brown rice miso
  • tsp vegan Worcestershire sauce
  • tsp maple syrup

Searing Ingredients

  • 2 tbsp refined avocado oil
  • 1 tbsp vegan butter
  • 2 tbsp freshly squeezed lemon juice (Half lemon)
  • salt and pepper to taste

Taco Assembly

  • 4 soft tortilla shells (Homemade is best!)
  • 1 avocado diced
  • 4 leaf lettuce leaves
  • vegan mayo to taste (Try our Spicy Cashew Avocado Mayo)
  • sriracha sauce to taste
  • vegan scallops!



  • Remove top cap and rough bottom end of each king oyster mushroom and cut remaining stalk into approximately 3/4" or 2 cm thick slices. Keep the top caps for another favourite mushroom dish!
  • Cut a diamond cross-hatch pattern in the top and bottom of each 'scallop', being careful not to cut too deeply and set aside while preparing marinade.
  • Combine all marinade ingredients in a small sauce pot and bring to a boil before reducing to a simmer and covering for about 10 minutes. Let cool completely before pouring into a bowl just big enough to hold all of the 'scallops' and the marinade.
  • Add the 'scallops' to the marinade bowl and place a smaller bowl or plate (that fits inside the bowl) on top of them to make sure they are submerged in the marinade. Leave on the counter for 3 to 4 hours.

Searing the 'Scallops'

  • Remove 'scallops' from the marinade and dry them as best as you can with some paper towel so that they will sear well instead of steaming. Season the tops and bottoms with salt and pepper to taste.
  • Add the avocado oil to a heavy skillet over medium heat and place the scallops in the pan flat-side down. Sear for 3 to 4 minutes before checking for a good sear without burning. Flip them over to sear the other side.
  • Reduce heat and add vegan butter to the pan to coat the 'scallops'. Squeeze the juice from half a lemon over the 'scallops' and remove them to a warm plate.

Assembling the Vegan Scallop Tacos

  • Prepare four tortilla wraps by filling with leaf lettuce, diced avocado and 'scallops' and garnishing with Spicy Cashew Avocado Mayo and sriracha sauce. Really, though, get creative!