• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes +
    • Breakfast and Brunch
    • Lunch
    • Dinner
    • Appetizers
    • Vegetable Sides
    • All Recipes
  • About
  • Umami Recipes
  • Interviews
  • Guides
  • Contact
Home » Vegan Recipes » Vegan Seafood Recipes » Vegan Scallops With Pea Puree in Pasta

March 24, 2025

Vegan Scallops With Pea Puree in Pasta

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: MARCH 24, 2025 | 15 COMMENTS

Jump to Recipe·5 from 1 review

This vegan scallops recipe embraces everything that spring brings: brightness, balance, and easy-breezy vibes. Perfectly seared king oyster mushrooms, cozy cashew cream, and a pea puree cozy up with pasta to make a dish that just gets it!

Top-down view of vegan scallops with cauliflower, mint, green pea puree, and cashew cream, surrounded by lemon, garlic, and cashews.

Springy pasta, caramelized vegan scallops, bright pea puree, and silky cashew cream—we’re making it happen. This recipe is a little luxe, a little fresh, and surprisingly easy once you break it down. King oyster mushrooms caramelize into tender vegan scallops, creamy cashew sauce swoops in with a cozy richness, and that pea puree adds a vibrance like these first few sunny days of Spring—welcoming, sunny, and, well … happy!

The beauty of this dish is in the prep. You can whip up the pea puree and cashew cream ahead of time, so when dinner rolls around, future you will thank past you. All that’s left is roasting the cauliflower and searing up those scallops to perfection. Whether you’re serving friends for a special evening or simply adding something special to your weeknight dinner rotation, this pasta feels fancy enough to spark conversation, yet laid-back enough to keep things stress-free.

Explore This Post

Toggle
  • Why You’ll Love This Vegan Scallops Pasta
  • Key Ingredients
  • How to Make Vegan Scallops With Pea Purée in Pasta
    • Why Soak the Vegan Scallops?
  • How To Serve
  • FAQs
  • More Vegan Scallop Recipes to Try Next
  • Vegan Scallops With Pea Puree in Pasta
    • Ingredients
    • Did You Love This Recipe? Please Leave A Rating Below!

Why You’ll Love This Vegan Scallops Pasta

Here’s why you’re going to love (and I mean really love) this pasta: it’s got all the sparkle of a fancy dinner out, but without the fuss. It’s bright, vibrant, and just creamy enough to keep things cozy, and it hits all the right notes whether you’re cooking for company or just treating yourself. Here’s why this recipe earns top marks:

  • Scallop vibes, no scallops required. King oyster mushrooms beautifully caramelize into tender vegan scallops that genuinely rival the real thing. All the delicate texture, none of the seafood.
  • Make-ahead friendly. Prep the pea puree and cashew cream earlier in the day (or even the night before), so when dinner time hits, it’s all easy assembly. Past you was so thoughtful!
  • Fancy yet approachable. It looks like something intricate, but broken down into simple components and steps, it’s a breeze. Basically, you’re going to be winning at dinner without even breaking a sweat.
  • Spring-inspired freshness (all year!) With vibrant peas and a silky cashew cream, each bite feels fresh, bright, and full of sunny flavors—whether it’s springtime (or you just wish it was).
  • Totally customizable. Swap out your favorite pasta, toss in roasted veggies, or sprinkle on extra herbs—this recipe is your playground, friend.

Trust us, it’s a recipe worth saving, sharing, and making again (and again).

Key Ingredients

Here’s what makes this dish truly special. It’s fresh and vibrant, cozy but still feels special, and it’s all thanks to some thoughtfully chosen ingredients. Each one adds its own unique character, making every bite feel perfectly balanced and a little luxurious. Here’s what you’ll need, and why they’re key to the recipe:

Sliced king oyster mushrooms on a white plate, prepped for making vegan scallops.
  • Garlic and Shallots: These two build your flavor foundation. Garlic brings savory depth, shallots add a mellow sweetness, and together they’re the flavor power couple behind your velvety pea puree.
  • White Cooking Wine: Adds brightness and gentle acidity to the pea puree, balancing out its sweetness and keeping things from feeling heavy.
  • Frozen Peas: Convenience meets vibrant color here. Frozen peas blend into a smooth, vibrant puree that makes the dish feel bright and spring-inspired—any time of the year.
  • Vegetable Broth: Helps smooth out the puree, bringing subtle depth without overpowering its fresh, sweet flavor.
  • Fresh Chopped Mint: Just enough mint to make things taste lively and fresh. Think refreshing, subtle, and springy.
  • Raw Cashews: These give your cashew cream sauce its creamy richness—think dairy cream, minus the dairy. They blend up silky-smooth for a decadent (but dairy-free!) finish.
  • Canned Coconut Milk: Adds extra lushness to the cashew cream, bringing a creamy, luxurious texture. Be sure to use full-fat for the best flavor.
  • Cauliflower: Roasted cauliflower brings texture and earthy flavor to the dish. Golden, nutty, and just crispy enough, it balances out the softness of the puree and cream.
  • Lasagna Noodles (broken into rustic pieces) or Bowtie Pasta: Broken lasagna pieces create rustic bites that cradle the sauce beautifully. Bowtie pasta offers a playful alternative that scoops up every bit of puree and cream. There’s no wrong choice here.
  • Large King Oyster Mushroom Stems: These are your vegan scallops—juicy, savory, and ready to be caramelized to golden umami perfection. They deliver fancy pants vegan seafood without harming a single sea creature.

How to Make Vegan Scallops With Pea Purée in Pasta

Here’s the secret to keeping this dish relaxed: prep it by component—pea puree, cashew cream, roasted cauliflower, scallops, pasta—and bam suddenly it feels less like juggling and more like a chill, fun experience. Below is your big-picture roadmap for bringing it all together. For full recipe details, scroll to the end of this post.

  • Step 1: Make your pea puree – This vibrant, velvety puree sets the tone. Cook down shallots and garlic (low and slow is key for mellow sweetness), deglaze with white wine, add peas, mint, and broth, then blend till smooth. Bonus tip: Prep this early—it’s even better after chilling in the fridge.
  • Step 2: Whip up the cashew cream – Blend soaked cashews with full-fat coconut milk for a sauce that’s creamy but won’t overwhelm the bright flavors of the puree. Pro tip: if you didn’t pre-soak, a 15-minute quick soak in hot water does the trick. This can be prepped in advance as well!
  • Step 3: Roast your cauliflower – Cauliflower gets tossed in a touch of olive oil, salt, and pepper, then roasted until crispy-edged and golden. It adds beautiful texture and balances out the silky elements of the dish.
  • Step 4: Sear the vegan scallops – Here’s your crowning achievement: caramelize king oyster mushroom stems until deeply golden. Give them a quick pat first to absorb any excess moisture, score them, and place them carefully into the pan. Resist the urge to move them around the pan—they need their alone time for the perfect sear.
  • Step 5: Cook your pasta – Boil your rustic lasagna pieces or bowtie pasta until al dente. Broken lasagna noodles vibe with the sauce like a team; bowties scoop it perfectly—either way, you win.

Now just assemble, serve, and casually bask in the glory of a dinner done exceptionally well.

Close-up overhead of vegan scallops plated with mint, peas, roasted cauliflower, and creamy dairy-free sauces.

Why Soak the Vegan Scallops?

Soaking king oyster mushroom stems in warm water is your ticket to perfectly tender, succulent vegan scallops. This simple step helps the mushrooms stay juicy and plump, so when they hit the hot pan, they instantly sizzle, developing those irresistible golden, caramelized edges—crispy outside, soft inside, and exactly what makes a great scallop so memorable.

How To Serve

This pasta stands confidently on its own—rich, savory, and layered enough to make a complete meal. But if you’re feeling inspired (because hey, pasta night!), here are a couple of easy, thoughtful extras to round things out:

  • Fresh Homemade Focaccia: Warm, fluffy focaccia is perfect alongside this pasta—ideal for scooping up every last drop of creamy cashew sauce and pea puree.
  • Pour a Crisp White Wine (And Keep it Vegan!): Sauvignon Blanc or Pinot Grigio complements the bright peas and savory vegan scallops beautifully. Not sure if your wine pick is vegan-friendly? A quick search on Barnivore is super helpful!
  • Extra Cashew Cream (Always a Good Idea): Put a little bowl of extra cashew cream on the table for any extra drizzles.

FAQs

What are vegan scallops made of?

Vegan scallops are typically made from king oyster mushrooms, thanks to their perfect texture and scallop-like shape. The mushroom stems get sliced into rounds, soaked briefly for tenderness, and then caramelized until golden. They’re juicy, savory, and make a genuinely convincing stand-in for traditional scallops.

How do you make vegan scallops taste like seafood?

King oyster mushrooms naturally mimic the texture of scallops, but to achieve a seafood-like flavor, you can season them with ingredients like seaweed flakes, kelp granules, or a splash of vegan-friendly fish sauce. In this recipe, we keep things simple by caramelizing them to create deep, savory flavor and adding them to a bright pea puree and cashew cream for balance and freshness.

Can I make vegan scallops ahead of time?

For the best texture and caramelized exterior, mushroom scallops are ideally seared just before serving. However, you can prep ahead by soaking, slicing, and refrigerating the mushroom pieces up to a day in advance. When you’re ready, simply pat them dry and sear until golden right before plating the dish.

Close-up of vegan scallops seared to golden perfection, paired with mint, peas, and cashew cream over pasta.

More Vegan Scallop Recipes to Try Next

  • Creamy King Oyster Scallops with Pasta
  • Vegan Scallops with Seaweed-Matcha Butter
  • Mushroom Scallops Appetizer
  • Vegan Bacon-Wrapped Scallops

If you tried this vegan scallops recipe, please leave a comment and star rating below! Your feedback means a lot and helps others find my content!

Get This Recipe In Your Inbox

Share your email, and we’ll deliver it straight to your inbox.
Plus, enjoy new content every week as a bonus!

Please enable JavaScript in your browser to complete this form.
Loading
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of vegan scallops made from seared king oyster mushrooms, served over pasta with peas, mint, and dairy-free sauces.

Vegan Scallops With Pea Puree in Pasta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: erin wysocarski
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Pan-seared vegan scallops made from king oyster mushrooms bring the golden, fancy-but-chill vibes to this springy pasta. There’s roasted cauliflower for texture, a minty green pea purée for brightness, and a cozy cashew cream that swoops in like a warm blanket. It’s the kind of meal that looks like you tried hard—when actually, you were just vibing in the kitchen with a glass of wine.


Ingredients

For the sweet pea purée and cashew cream (make ahead if you like)

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 3 tablespoons white cooking wine
  • 3 cups frozen peas
  • 1 ¾ cups vegetable broth
  • 3 tablespoons fresh chopped mint

For the roasted cauliflower

  • 6 cups cauliflower florets
  • 2 teaspoons olive oil
  • Salt and pepper, to taste

For the vegan scallops

  • 6–8 large king oyster mushroom stems, sliced into scallop-sized rounds and scored on one side (soak in warm water for 30 minutes, then drain and pat dry)
  • 1–2 teaspoons olive oil

For the pasta

  • 10–12 lasagna noodles, broken into large rustic pieces, or 4–5 cups bowtie pasta
  • Olive oil and salt (for boiling the pasta)

To serve 

  • ¾ cup basic cashew cream recipe 
  • Extra mint leaves
  • Fresh peas
  • Lemon wedges

Instructions

Make the pea purée:

  1. In a medium pot, heat olive oil over medium-low. Add garlic and shallots; sweat for 4–5 minutes until soft, stirring occasionally.
  2. Raise the heat to medium. Once sizzling, deglaze with white wine and stir.
  3. Add peas and pour in broth. Simmer for 5 minutes, then remove from heat.
  4. Stir in mint. Purée with an immersion blender (or in a standing blender). Chill if making ahead; bring to room temp before serving.

Roast the cauliflower:

  1. Preheat oven to 400°F.
  2. Toss cauliflower florets with olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for 15–20 minutes. Flip, then roast 15–20 more until golden and tender. Set aside.

Prepare the vegan scallops:

  1. Heat a wide skillet over medium-high. Place mushrooms in the pan, unscored side down. Cover and cook for 4–5 minutes to release moisture.
  2. Drain excess liquid, then drizzle with olive oil. Flip the mushrooms, reduce heat to medium, and sear the scored side until deeply golden and caramelized. Remove from heat.

Cook the pasta:

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package directions. Drain, drizzle with a little olive oil to prevent sticking, and set aside.

Assemble:

  1. Layer pasta in bowls, spooning pea purée between layers.
  2. Top with roasted cauliflower, seared vegan scallops, and cashew cream.
  3. Garnish with mint, fresh peas, and season to taste with a squeeze of fresh lemon, salt and pepper. Serve warm.

Notes

  • Storage: Store any leftovers in separate airtight containers—vegan scallops, pea purée, cashew cream, and pasta can each be refrigerated for up to 3 days. 
  • Reheating: Gently reheat the pea purée and pasta in a pan over low heat with a splash of vegetable broth or water to loosen. Reheat the vegan scallops in a skillet over medium heat until warmed through—avoid microwaving, as it can affect their texture.

Make Ahead Tips:

  • The pea purée and cashew cream can be made 1–2 days in advance.
  • You can slice, score, and soak the king oyster mushrooms up to a day ahead—just store them in water in the fridge and pat dry before searing.
  • Roast the cauliflower earlier in the day and warm it up in the oven before serving.

General Notes and Tips

  • Pasta Notes: Cook the pasta just before serving to keep it al dente and avoid it getting mushy. Bowtie, broken lasagna noodles, or any short pasta with texture work great for holding onto the pea purée and cream.
  • Vegan Scallop Tip: For the best sear, make sure the mushrooms are patted completely dry before hitting the pan. A hot skillet and minimal oil help create that golden, scallop-like crust.
  • Gluten-Free Option: Use your favorite gluten-free pasta to keep the dish entirely gluten-free. Chickpea or brown rice pastas hold up well and pair nicely with the rich king oyster scallops and silky purée.
  • Serving Suggestion: Finish with extra mint, fresh peas, or a swirl of cashew cream for a restaurant-style presentation. A drizzle of lemon juice over the top also brightens up the whole dish beautifully.
  • Prep Time: 30 minutes
  • Cook Time: 1 hours
  • Category: Vegan Seafood
  • Method: Sautéed, Pureed, Roasted,
  • Cuisine: American

Did You Love This Recipe? Please Leave A Rating Below!

follow @olivesfordinner on instagram for more

Originally published in 2014, this post has been updated in 2025 with refreshed writing, serving ideas, and added tips.

Filed Under: Cauliflower Recipes, Dinner, Mushroom Recipes, Noodles, Pasta and Bread, Spring Recipes, Vegan Recipes, Vegan Seafood Recipes, Vegan Seasonal Recipes

Filed Under: Cauliflower Recipes Dinner Mushroom Recipes Noodles Pasta and Bread Spring Recipes Vegan Recipes Vegan Seafood Recipes Vegan Seasonal Recipes

Nice To Meet You!

Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!

Please check out our recipe index for more vegan recipes, interviews, and articles!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

 

Reader Interactions

LEAVE A COMMENT Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. Alex says

    December 14, 2017 at 2:14 pm

    These are beautiful, but I don’t love the look of the scoring (takes away from the authenticity, to my eye). Is it intended to help with browning the edges, or getting the inside of the stem to cook more evenly? Would the dish suffer if you omitted it?

    Reply
    • erinwyso says

      December 14, 2017 at 3:12 pm

      Thanks Alex. Scoring is completely optional here, and it’s mainly for visual effect, but does add a little extra texture and caramelization.

      Reply
  2. Nikki says

    April 12, 2017 at 7:28 pm

    I’m having a hard time finding oysters mushrooms, is there another kind that would work? I have seen trumpets mushrooms at the local market and the stems look pretty big and thick.

    Reply
    • erinwyso says

      April 12, 2017 at 10:01 pm

      Nikki, I used king oyster mushrooms here, which are likely the same as trumpet mushrooms, so they should work here … enjoy! https://en.wikipedia.org/wiki/Pleurotus_eryngii

      Reply
  3. Anonymous says

    April 16, 2015 at 3:34 am

    These are AMAZING! I just made the scallops tonight and am floored at how similar the texture is to real scallops. Thanks for inspiring my plant-based kitchen experiments! :o)Shelly

    Reply
    • erinwyso says

      April 16, 2015 at 3:28 pm

      So happy you liked, Shelly!

      Reply
  4. Createdseams says

    June 27, 2014 at 8:47 pm

    That looks absolutely amazing I must make

    Reply
  5. Sal says

    May 23, 2014 at 11:56 am

    These look great, so pretty!

    Reply
    • erinwyso says

      May 23, 2014 at 3:18 pm

      Thank you, Sal!

      Reply
  6. sarah@thesweetlife says

    May 22, 2014 at 7:54 pm

    This was the recipe that got me to your blog in the first place – I was (and still am) in total awe of these vegan scallops.

    Reply
    • erinwyso says

      May 22, 2014 at 11:27 pm

      Thank you, Sarah!

      Reply
  7. Amanda says

    May 22, 2014 at 6:22 pm

    Wow, that is one seriously stunning dish!

    Reply
    • erinwyso says

      May 22, 2014 at 6:57 pm

      Thanks Amanda! xo

      Reply
  8. Lan | MoreStomach says

    May 22, 2014 at 6:35 pm

    feel better soon!

    what do you do with rest of the mushrooms after you've used the stems?

    Reply
    • erinwyso says

      May 22, 2014 at 6:58 pm

      Thanks Lan! I don't like the texture or taste of the tops of the stems, so I just chop them up and throw them into the freezer with other vegetable scraps for making stock later.

      Reply

Primary Sidebar

Hi, I'm Erin!

Hi, I'm Erin!

Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

Our work has been featured in VegNews, HuffPost, Bon Appétit, and more.

My partner, Jeff, loves to capture all the photos you see here. We call Boston home, sharing our space with our adorable rescue pup, Harper.

More About Us →
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • Threads

Never Miss A Recipe!

Subscribe for more YUM.

As Seen On

I’m A Rouxbe Graduate!

Vegan Recipes for Spring

A bahn xeo served with fresh herbs and lettuce.

Bánh Xèo Recipe – Crispy Vietnamese Crêpes

Vegan Pork Buns with Oyster Mushroom Bacon

Vegan Pork Buns with Oyster Mushroom Bacon

Miso-Scented Portobello with Garlic Cauliflower Mash

Sautéed Miso Portobello Mushrooms

Vegan Scallops with Pea Puree and Watercress

Mushroom Scallops with Cashew Cream Sauce

Close-up of a vegan crab cake slider with creamy caper sauce dripping down, served on a toasted bun.

Vegan Crab Cake Sliders

Colorful carrots with garnish.

30+ Vegan Spring Recipes

Seaweed pasta with vegan scallops served in black bowls, topped with sesame seeds and surrounded by seasoning ingredients.

Seaweed Pasta with Vegan Scallops

A close-up of a fork twirling pasta coated in a silky white wine sauce with garlic, parsley, and olives.

White Wine Sauce For Pasta

Search

Popular Posts

A plate with Boston Vegan Food Guide on it.

Best Vegan and Vegetarian Restaurants in Boston

Two hands holding dough.

Best Vegan Food Blogs to Follow

Easy Focaccia straight from the oven.

Quick And Easy Focaccia

Two hands holding a glass mason jar of coffee sugar scrub.

Homemade Coffee Sugar Scrub

A plate of vegan curry with mushrooms and cauliflower, with warm spices and a rich sauce.

Cauliflower Curry Recipe With Mushrooms

One hand holding a oyster mushroom taco, another squirting sauce over the top.

Oyster Mushroom Tacos with Chipotle-Lime Sauce

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Two hands holding a vegan lobster roll against a dark background.

Vegan Lobster Roll

Vegan shrimp, made from king oyster mushrooms.

The BEST Vegan Shrimp Recipe (Made With King Oyster Mushrooms)

A hand holding a crispy fried tofu sandwich.

Crispy Fried Tofu Sandwich

Two hands holding a bowl of bang bang cauliflower against a dark background.

Bang Bang Cauliflower (Vegan)

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative, and delicious recipes here—all made with plants!

Search for recipes

Image Description

ALL RECIPES AND ARTICLES

Interviews

Amanda Logan of the My Goodness Kitchen blog.
Ania Marcinowska of Lazy Cat Kitchen.
Ashlee Piper, sustainability expert and author of No New Things.
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2025 · Brunch Pro Theme by Shay Bocks