I made this a really long time ago and forgot about it. I actually found a bunch of batches of photos the other day taken by Jeff—some of which I could find recipes for, others not. oops.
I’m glad I wrote done what I did for this one, because I remember it was fantastic: buttery, wine-kissed noodles with succulent oyster mushroom stems, a pop of fresh plum tomatoes, toasted walnuts and fresh parsley. It’s super easy to make for a weeknight dinner, and has the feeling of being a really special dish without a ton of work.
SPAGHETTI WITH VEGAN SCALLOPS, TOASTED WALNUTS AND PLUM TOMATOES
- Total Time: 60 minutes
- Yield: 2 servings
- Diet: Vegan
- 8 –10 oz. dried spaghetti
- 2/3 cup finely chopped walnuts
- 4 TB olive oil, divided
- 4 cups sliced king oyster mushrooms, soaked in warm water for about 30 minutes
- 1/3 cup water
- 2 cups sliced shallots
- 4 –6 cloves garlic, sliced
- 6 plum tomatoes, quartered
- 2 TB vegan butter
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- 2 TB fresh parsley, chopped and divided
- First, cook the pasta according to the package instructions, but subtract two minutes from the cook time. You’ll be finishing the pasta in a skillet towards the end of the recipe. Drain and set aside.
- Next, toast your walnuts in a large, flat-bottomed dry skillet over medium heat for about 4 minutes, stirring occasionally to prevent scorching. They are done once they become fragrant. Scrape into a bowl and set aside.
- To cook the vegan scallops, warm 1-2 TB of the olive oil in the same skillet over medium heat. Add the scallops in a single layer, wait one minute, then pour the water into the skillet. Cover and allow to steam for a few minutes. Remove the cover and allow most of the water to evaporate and for the rims of the scallops to brown on one side. Flip and brown the other side. Remove from the pan and set aside.
- To make the sauce, heat the remaining 1-2 TB of olive oil over medium heat in the same skillet. Throw the sliced shallots into the pan and toss to coat. Allow to soften for about 3 minutes. Add in the garlic and saute for about a minute more. Add the tomatoes, vegan butter and salt to the skillet, stir, then cover. Allow the tomatoes to slightly soften, about 3 minutes. Remove the lid and add the wine. Allow it to sizzle and reduce for a few minutes, then add the spaghetti to the pan. Stir to coat.
- To serve, distribute the spaghetti into two bowls. Top with the vegan scallops, toasted walnuts and fresh parsley.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Vegan Seafood
Where do you buy king oyster mushrooms?
JoEllen, it depends on where you live. Most Whole Foods carries them, and they can also be found at some farmer’s markets.
Hi! I am a longtime follower of your blog and I am entranced and inspired by each post.
I am a novice blogger and wanted to make, eventually, a post with vegan scallops inspired by your initial recipe. Is this okay with you. I will of course credit your initial technique and post a link to your blog. I’m not sure of the protocol so I am asking if this is okay with you? All the best on this rainy spring day. -Hanne
Hi Johanne, thanks for your kind words and I’m so happy you like the blog! Sure, please feel free to share the vegan scallop technique, and thanks for asking … I hope you enjoy them!
ps: your blog is lovely! 🙂
Thank you and Thank You!
This was good, but it wasn’t anything special for me. To be fair, there were no oyster mushrooms at the WF, so I used baby portobella. Maybe that’s the difference! That aside though, there just wasn’t enough flavor. I added salt, garlic powder, and black pepper (on the “scallops”) and fresh lemon juice, and crushed red pepper in the pasta at the end. Turned out nice.
…and I just re-read my own feedback, and it sounds SO snobby! We did enjoy this, and your photos are gorgeous! I’m going to try more of your recipes and will leave honest (but hopefully not snobby) feedback. Thank you. Most of the recipes on your site represent something different than the “usual”, so I’m excited to have found it. Thank you.