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!
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!
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.
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.
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!
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!
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
to make the sauce
- 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
- 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.)
- 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.
- Remove from the heat and transfer to another plate to cool.
to make the tempeh
- In the same saute pan, add a little more oil if the pan is dry, then add in the tempeh strips.
- 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.
- 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.
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
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.
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.