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Home » Appetizers » Vegan Bacon-Wrapped Scallops

October 1, 2012

Vegan Bacon-Wrapped Scallops

Jump to Recipe·★★★★4 from 1 review

These vegan bacon-wrapped scallops are made with king oyster mushrooms, wrapped in smoky tempeh bacon. Drizzle with a creamy buttery sauce for a perfect and pretty appetizer!

A vegan bacon-wrapped scallop with garnish. this Recipe

I’ve never had a bacon-wrapped scallop before, even when I ate meat. However, I wanted to replicate this dish simply because I love making vegan seafood and am amazed at what king oyster mushrooms can do. These vegan scallops are succulent and buttery, and the tempeh is nicely textured and smoky … it’s a winning combo!

Table of Contents

  • Here’s Why You’ll Love These Vegan Bacon-Wrapped Scallops
  • Key Ingredients in This Recipe
  • Check Out These Recipes For More Ways to Use Vegan Scallops
  • Vegan Bacon-Wrapped Scallops
    • Description
    • Ingredients
    • Instructions
    • Notes
  • FAQs

Here’s Why You’ll Love These Vegan Bacon-Wrapped Scallops

Easy to make: Planning a small gathering? These are easy to make and assemble. Just have your ingredients lined up and ready to go. Feel free to double or triple this recipe. Your guests will love them!

Rich and creamy: Drizzle these vegan scallops with a creamy and buttery sauce. It makes such a satisfying bite!

Unique and fun: Scallops and bacon are a classic combo. The succulent texture and smoky crispiness are both there, but this version is completely plant-based.

Three vegan bacon-wrapped scallops, lined up on a plate.

Key Ingredients in This Recipe

King Oyster Mushrooms: King oyster mushrooms, also known as king trumpet mushrooms, are a type of edible mushroom characterized by their thick, meaty stems. They make a great vegan scallop substitute and have an excellent texture when seared.

Tempeh Bacon: Tempeh bacon typically comes in packaging that includes liquid smoke, maple syrup and spices. Bake or sauté until crisp. It develops a super crispy texture around the edges when cooked.

Vegan butter: Miyoko’s cultured butter, Earth Balance or Violife are all great vegan butter brands, but use whatever you like. It’s going to work wonderfully with the texture of the vegan scallop!

Coconut cream: Scrape the thick part of the cream off the top of canned coconut milk. Don’t fret—this will not add any coconut flavor—just a different note of richness.

Liquid Smoke: This will add a smoky taste and aroma without using a smoker. To make liquid smoke, smoke from burning wood is condensed and the liquid is captured and diluted with water. This is essential to imparting a smoky undertone to this appetizer. Use less than you think you need. If you add too much, it will overpower the dish.

Garlic: Finely mince the garlic here. It’s important to ensure the garlic does not brown or burn—this will add a bitter taste. You just want it softened, with just a tiny tinge of gold.

Vegetable broth: Use a good broth brand here for best results. I love Better than Bouillon garlic base, but their No-Chicken would work as well.

Vegan bacon-wrapped scallops, lined up on a plate.

Check Out These Recipes For More Ways to Use Vegan Scallops

  • Check out this Creamy Pasta with Vegan Scallops is perfect for a night in, and fun to make with a partner or friend. Succulent vegan scallops and pasta are so amazing together!
  • This Vegan Scallops with Pea Puree and Watercress appetizer uses cashew cream and bright peas and crisp watercress for a fresh vegan seafood dish!
  • Make this Vegan Scallops in a White Wine Cream Sauce recipe for a creamy pasta dish with capers and lemon. It’s so good!
  • This Vegan Dynamite Rolls recipe used chopped king oyster mushroom stems to make vegan sushi. it’s creamy, spicy, delicious and so fun to make!
  • Cross-hatch vegan scallops to make this Vegan Scallops in Pasta with a Mint-Pea Puree dish. The sauce runs into all of the nooks and crannies, making this a delicious and decadent dish!
Print
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A vegan bacon-wrapped scallop with garnish.

Vegan Bacon-Wrapped Scallops


★★★★

4 from 1 review

  • Author: erin wysocarski
  • Total Time: 20 minutes
  • Yield: 8 pieces
  • Diet: Vegan
Print Recipe
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Description

These vegan bacon-wrapped scallops are am easy and fun appetizer to entice your dinner guests or start a meal for two. King oyster mushroom stems are wrapped in tempeh bacon for a one-bite delight!


Ingredients

for the sauce

  • 1 tsp vegan butter
  • 2 garlic cloves, minced
  • 2 TB coconut cream (skim it off the top part of the can)
  • 4 TB vegan broth
  • 1/8 tsp smoked paprika
  • 2 king oyster mushroom stems, sliced and soaked in water for 20 minutes
  • 1 TB olive oil
  • 8 slices of tempeh bacon
  • a few dashes of liquid smoke
  • fresh cracked pepper

Instructions

to make the sauce

  1. Melt the vegan butter in a large saute pan over medium-low heat. Add in the garlic and allow to soften for about 30 seconds. Add in the coconut cream and saute for about a minute. Turn the heat up to medium and add in the broth. Allow to sizzle for a minute or two, then whisk in the paprika. Remove from the heat.

to make the vegan scallops

  1. Return the pan to the stove and allow it to heat for about a minute over medium heat. Add in a little olive oil or vegan butter, then very carefully place the mushrooms into the pan. (Since they contain water, they will sputter once they hit the heat.)
  2. Place a lid over the top and allow the mushrooms to cook for about 3-4 minutes on each side, or until they are slightly brown on top.
  3. Remove from the heat and transfer to another plate to cool.

to make the tempeh

  1. In the same saute pan, add a little more oil if the pan is dry, then add in the tempeh strips.
  2. Allow to cook on each side for 4-5 minutes, checking them occasionally to ensure they do not burn. Once they are almost done, add a few dashes of liquid smoke, then allow it to sizzle, then remove from the heat.

to assemble

  1. Wrap a piece of tempeh around the scallop so both end slightly overlap each other. Cut off any excess, then spear with a toothpick. Spoon an little of the sauce over the top and serve immediately.

Notes

Soaking king oyster mushroom stems allows for a more succulent texture, so be sure not to skip this step. Take care when adding them to a hot pan, as they will sputter a bit. They vegan scallops are done when they develop a little color around the edges.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Snack
  • Method: Sautéeed
  • Cuisine: American

Keywords: vegan scallops, vegan scallop recipe, vegan appetizer, vegan bacon recipe

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

FAQs

Are scallops vegan?

No scallops are not vegan. They are living creatures that can experience pain and stress. Harvesting scallops can also damage marine habitats and harm other non-target species. Minimizing harm and extending compassion towards all living creatures is the goal of veganism, so consuming scallops is not vegan.

What are vegan scallops made of?

King oyster mushrooms make a great vegan scallop substitute. Slice and soak the stems in water to create a vegan seafood version of a scallop. Sear until a little color develops around the edges.

You may also like:

Sweet Potato and Lemongrass Gyozas
No-Bake Vegan Cheesecake Bars
Vegan Stuffing and Mushroom Gravy
Vegan Gochujang Cauliflower

Filed Under: Appetizers, Fall Recipes, Seasonal Recipes, Small Bites Tagged With: coconut milk, mushrooms

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Reader Interactions

Comments

  1. Kay Goodman says

    April 20, 2022 at 11:45 am

    This was a great recipe, however, I had trouble wrapping the ‘scallops’ with the cooked vegan bacon. Tried several times with varying degrees of doneness on the bacon, and it broke and was not pliable each time. Ended up crumbling the bacon and using as a garnish. Still tasted great. Used vegan bacon from Whole Foods. Also, needed to torch the scallops to make them look grilled. Tasty recipe, though!

    ★★★★

    Reply
  2. Sue says

    February 4, 2019 at 3:16 am

    Would this be appropriate for a potluck (where it would cool down)?

    Reply
  3. Allie says

    May 29, 2013 at 7:32 pm

    Thanks! We also made your calzones, I'll let you know when the review is up. Spoiler alert: it was awesome!

    Reply
    • erinwyso says

      May 29, 2013 at 7:42 pm

      haha, awesome … glad you enjoyed!

      Reply
  4. Allie says

    May 29, 2013 at 2:43 pm

    Thank you for this recipe! They came out amazing, we used vegan scallops instead of mushrooms. We posted a review on our new veg cooking blog, http://adventurebuddiez.blogspot.com/2013/05/vegetarian-bacon-wrapped-scallops.html

    Reply
    • erinwyso says

      May 29, 2013 at 2:53 pm

      Glad you enjoyed, awesome review!

      Reply
  5. MrEnglish says

    January 12, 2013 at 7:37 pm

    Fantastic. I love your blog and as an ex-pro photographer, your husband does an excellent job of photographing your cooking. Its a sign that you both have passion for what you do.

    Reply
    • erinwyso says

      January 13, 2013 at 12:37 pm

      Thank you for your kind words!

      Reply
  6. Nina says

    November 28, 2012 at 6:32 pm

    I wanted to come back and comment… I've made this recipe twice now, and it's been wonderful both times! I now keep a regular supply of french horn or king trumpet mushroom at home for when vegan scallops are mandatory (which feels like every day). And who knew that I would eventually love tempeh?!

    Reply
    • erinwyso says

      November 29, 2012 at 12:30 am

      Thanks Nina! I do the same thing with the mushrooms. : ) Glad you like the recipe!

      Reply
    • Jillian says

      March 12, 2019 at 4:15 pm

      Is King Trumpet the same as King Oyster? I’m a forager, and in the wild, “trumpets” and “oysters” are different. Though, trumpets, a member of the chanterelle family, would be awesome for their sweet buttery flavor — except you’d need the whole mushroom. I’ve never heard of King Oysters — no idea where to get them. So glad to see posts of having tried this!

      I’m going to try it with carrot “bacon” though — really don’t like tempeh.

      Reply
  7. erinwyso says

    November 14, 2012 at 10:47 am

    That's awesome Nina! I hope that you liked this dish. And I'm so happy that the blog is useful to you! : )

    Reply
  8. Nina says

    November 14, 2012 at 12:49 am

    The 3rd(?) recipe of yours that I will be making tonight. Thank you. You're teaching me how to cook!

    Reply
  9. Whiny Vegans says

    October 7, 2012 at 3:23 pm

    These look incredible!

    Reply
  10. Don't Get Mad Get Vegan! says

    October 6, 2012 at 3:17 pm

    wow. they're stunning. must try. thank you!

    Reply
  11. Amey says

    October 4, 2012 at 7:59 pm

    how fun! they are so pretty and perfect looking. I've never had a real-life scallop! I think my husband would like these… thanks! 🙂

    Reply
  12. thejollyfox.com says

    October 3, 2012 at 1:15 am

    I made a version of these last year with tofu scallops—can I tell you how insanely good (and better) yours look?!? Must give these another try w/ mushrooms! 🙂

    Reply
  13. adriennefriend says

    October 2, 2012 at 8:59 pm

    Oh, I SO hope you are secretly working on a cookbook… I will buy every copy. :)Seriously, though, your recipes often remind me of Peter Berley's or Myra Kornfeld – high praise, as I am sure you well know!

    Reply
  14. corrinadarling says

    October 2, 2012 at 7:21 pm

    Amazing! Way to start Mofo with a bang! I must try this as my husband is a scallop lover.

    Reply
  15. Lisa Mai says

    October 2, 2012 at 7:09 pm

    Wow I'm actually obscenely excited to make these. I have missed seafood so much since I went vegetarian and these just look so freaking goooood!

    Reply
  16. Ashley F. says

    October 2, 2012 at 4:51 pm

    I have no words for this except for 'Yum' and 'Seriously?' – love it!

    Reply
  17. Gnoe (@Graasland) says

    October 2, 2012 at 3:57 pm

    Looking absolutely awesome and complex! Can't believe they're really easy to make… 😉

    Reply
  18. Mandee says

    October 2, 2012 at 9:50 am

    Oohers this does look very elegant! I love the idea of using mushies – that means this is something I could try!

    Reply
  19. christine says

    October 2, 2012 at 1:42 pm

    wow- stunning in appearance, and I'm betting they tasted great too:) Clever girl!

    Reply
  20. Alex in Leeds says

    October 2, 2012 at 9:16 am

    That's just beautiful. *swoon*

    Reply
  21. Angry Asian says

    October 2, 2012 at 1:12 pm

    how did your husband like this?

    i'm sitting here wondering how mushroom stems compares to scallops. this item would totally blow my friends' minds if i were to ever serve them this. you come up with the best ideas for food!

    Reply
    • erinwyso says

      October 2, 2012 at 11:47 pm

      He liked them! The secret here is to soak the sliced stems in water so they cook up soft like a scallop. Easy peasy! Thanks Lan!

      Reply
      • Jillian says

        March 12, 2019 at 4:12 pm

        Thank you. Good pointer.

        Reply
  22. Mary Worrell says

    October 2, 2012 at 8:49 am

    Wow! This looks so delicious! 🙂

    Reply
  23. Carol Weaver says

    October 2, 2012 at 12:27 pm

    This looks lovely! I think I'll try it with some tofu bacon because I'm not the biggest fan of tempeh bacon.

    Reply
  24. Fanny says

    October 2, 2012 at 6:16 am

    wooooaaa that looks so fancy and tasty!

    Reply
  25. Lisa Marie @ MidwestVeg says

    October 2, 2012 at 12:49 am

    Beautiful photos! They look too pretty to eat. Although I wouldn't mind eating one or two of those right now. Yum!

    Reply
  26. Anonymous says

    October 2, 2012 at 3:58 am

    So creative, fancy, and gourmet!

    Reply
  27. cgvegan says

    October 1, 2012 at 10:39 pm

    These look amazing! I just hope I can find some oyster mushrooms!

    Reply
  28. Cadry says

    October 2, 2012 at 2:34 am

    Wow, those are flippin' pretty!

    Reply
  29. snarkyvegan says

    October 2, 2012 at 2:20 am

    Great use of mushroom stems!

    Reply
  30. Rachel says

    October 2, 2012 at 1:08 am

    These are amazing! Your food photography is stellar, btw 🙂 Happy MoFo – I am excited to spend a month watching your creations!

    Reply
  31. Rachel says

    October 2, 2012 at 1:07 am

    These are amazing! Happy MOFO! <3

    Reply
  32. LittleMonsterx14 says

    October 2, 2012 at 12:57 am

    so interesting!

    Reply
  33. ^_^ says

    October 2, 2012 at 12:51 am

    Woah this is so clever and they look delish- the photos are beautiful too!

    Reply
  34. Cara says

    October 2, 2012 at 12:43 am

    Utter UTTER genius!!!

    Reply
  35. JENNA says

    October 2, 2012 at 12:33 am

    This looks amazing!

    Reply
  36. Caitlin says

    October 1, 2012 at 11:57 pm

    you make such magical food, erin, and your husband takes beautiful photos of it. these look so savory and delicious, i could jut about pull them out of the computer screen with my fingers.

    Reply
    • erinwyso says

      October 2, 2012 at 12:09 am

      aw, thanks Caitlin! I shared your comment with jeff.

      p.s. Congrats on your new purchase! : )

      Reply
  37. Angela says

    October 1, 2012 at 11:44 pm

    Oh my! This is incredible! I will definitely be trying this at my next dinner party. Wow. Just wow.

    I added it to my "to try" Vegan MoFo Pinterest Board: http://pinterest.com/vegangela/vegan-mofo-2012/

    Reply
  38. Erinwiko says

    October 1, 2012 at 11:21 pm

    These are super impressive for such simple ingredients! This recipe makes me want to host a cocktail party just so I have the excuse to serve such fanciness!

    Reply
  39. omgoshimvegan says

    October 1, 2012 at 11:10 pm

    I am drooling over here. Wow. These look amazing.

    Reply
  40. VeggieAmanda says

    October 1, 2012 at 10:47 pm

    One word for this recipe- WOW!

    Reply
    • Jenny says

      April 2, 2022 at 8:49 am

      Question: why soak the mushroom stalks in water?

      Reply
  41. Michelle says

    October 1, 2012 at 10:29 pm

    Whoa! These look amazing! Totally bookmarking

    Reply
  42. Kittee Bee Berns says

    October 1, 2012 at 10:22 pm

    So pretty and clever!
    xo
    kittee

    Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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