Go Back
+ servings
vegan scallops on toast
Print Recipe
4.75 from 8 votes

Vegan "Scallops" and Crushed Edamame on Toast

These ridiculously realistic vegan “scallops” are such a treat. They’re served with a beautifully fresh, summery edamame pea smash, bursting with lemon zest and fresh parsley.
Prep Time20 mins
Cook Time6 mins
Marinating Time1 hr
Total Time1 hr 26 mins
Course: Appetizer, Breakfast, Main Course
Cuisine: Japanese, seafood
Keyword: Vegan "Scallops" and Crushed Edamame on Toast, vegan scallops, vegan scallops on toast
Servings: 2
Calories: 308kcal
Author: Richard Makin


  • no specialist equipment required


For the Scallop Marinade

  • 280 ml water
  • 4 cloves garlic (peeled and crushed)
  • 3 tbsp dark soy sauce
  • 1 tbsp brown rice miso
  • 6 g kombu (around a 4cm square slice)
  • 1 tbsp ume plum seasoning or paste
  • 1 tsp light brown sugar

For the Scallops

  • 2 king oyster mushrooms (the large ones with a cylindrical stem)
  • 30 g vegan butter
  • tbsp lemon juice
  • 1 tbsp parsley
  • salt and pepper to taste

For the Crushed Edamame Peas

  • 140 g edamame beans (shelled - frozen is fine!)
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 20 g vegan butter
  • 1/2 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1/4 red chilli (finely chopped)
  • 1 tbsp parsley (roughly chopped)
  • 1/2 tsp flaky sea salt
  • 1 pinch black pepper


To Make the Marinade

  • In a small saucepan, mix all the marinade ingredients together. Place over a medium heat and bring to the boil. As soon as the marinade reaches a boil turn off the heat. Cover and leave the flavours to combine for 10 minutes.
  • After ten minutes, remove the kombu and discard or clean and freeze for use again. Place the saucepan back over medium/low heat and bring to a simmer. Allow to simmer for 10 minutes.
  • While simmering, slice the mushrooms into roughly 1 inch thick discs (you’ll need 6 scallops). Do not use the cap - reserve it for a nice mushroom risotto or mushrooms on toast. Place the mushrooms in a small but deep baking tray.
  • Once simmered and slightly reduced, pour over the sliced mushrooms. Cover and leave to marinade for at least one hour. Meanwhile, make the edamame smash!

To Make the Edamame Smash

  • Combine all the ingredients in a food processor and blitz until you reach your desired consistency (I like to keep mine quite chunky for texture!). Set aside.

To Make the Scallops

  • Remove the scallops from the marinade one by one and place on a plate. Using a sharp knife, score the top and bottom of each scallop with 6 bisecting lines to create a diamond pattern.
  • Place a small frying pan over a medium heat. Add the vegan butter and allow to melt. One by one, place the scallops in the hot butter, circle side down. Fry for a good 3-5 minutes before carefully lifting to see if the bottom is brown. If it looks brown and nicely cooked, flip the scallop and repeat on the other side. Once cooked, reduce the heat to the lowest while you plate up.
  • Toast 2 slices of good bread and drizzle with extra virgin olive oil. Top each with a good few spoonfuls of the crushed edamame mixture then top with 3 scallops. Drizzle again with olive oil, a sprinkle of flaky sea salt, a good squeeze of lemon juice and some fresh parsley.


Calories: 308kcal | Carbohydrates: 20g | Protein: 14g | Fat: 21g | Saturated Fat: 5g | Sodium: 2591mg | Potassium: 497mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1328IU | Vitamin C: 32mg | Calcium: 65mg | Iron: 3mg