Out of Scallops, one case
Vegetarian scallops substitutes: plant-based alternatives
6 options, ranked, with the exact amount
Use King oyster mushrooms
Same amount as the scallops
The best vegetarian substitutes for scallops are king oyster mushrooms, hearts of palm, artichoke hearts, and cauliflower. King oyster mushrooms are the closest match for texture and can be prepared to look remarkably like scallops.
- The tweak —
- Clean mushrooms and slice into 1-inch thick rounds. Score the tops in a crosshatch pattern. Sear in hot oil for 3-4 minutes per side until golden brown.
- Best for —
- pan-searing
One casethe full scallops card
Every option, one card
Ranked| # | Substitute | Instead of scallops |
|---|---|---|
| 1 | King oyster mushroomspan-searing | Same amount |
| 2 | Hearts of palmpasta dishes | Same amount |
| 3 | Artichoke heartspasta dishes | Same amount |
| 4 | Cauliflowerpan-searing | Same amount |
| 5 | Tofupan-searing | Same amount |
| 6 | Jackfruitcurries | Same amount |
King oyster mushrooms
earthy, umami
Large mushrooms with meaty texture that can be sliced into rounds to well mimic scallops. They have a mild, earthy flavor and firm texture when cooked properly.
- Best for
- pan-searing, grilling, pasta dishes, risotto, stir-fries, ceviche-style preparations
- Texture
- meaty, firm
- Prep
- Clean mushrooms and slice into 1-inch thick rounds. Score the tops in a crosshatch pattern. Sear in hot oil for 3-4 minutes per side until golden brown.
Slice into 1-inch thick rounds. Sear well on both sides for best texture and appearance.
Hearts of palm
mild, slightly tangy
Tender, mild-flavored vegetable with a firm texture that works well as a scallop substitute. Available canned and ready to use.
- Best for
- pasta dishes, salads, stir-fries, soups, ceviche, cold preparations
- Texture
- firm, tender
- Prep
- Rinse and drain hearts of palm. Cut into 1-inch thick rounds. Can be used raw or lightly cooked.
Choose thick hearts of palm for best scallop-like appearance. Rinse well before using.
Artichoke hearts
nutty, slightly sweet
Tender, slightly nutty-flavored vegetable that works well in many scallop preparations. Available fresh, frozen, or canned.
- Best for
- pasta dishes, risotto, grilled preparations, soups, stuffed preparations, cold salads
- Texture
- tender, meaty
- Prep
- If using fresh artichokes, clean and steam until tender. If using canned, rinse and drain well.
Use large artichoke hearts for best results. Fresh ones need to be cleaned and cooked first.
Cauliflower
mild, slightly sweet
Versatile vegetable that can be prepared to mimic scallops. When cut and cooked properly, it develops a firm texture and mild flavor.
- Best for
- pan-searing, roasting, pasta dishes, curries, stir-fries, baked preparations
- Texture
- firm when cooked properly
- Prep
- Cut cauliflower head into 1-inch thick slices. Marinate in olive oil, lemon juice, and herbs for 30 minutes. Cook for 4-5 minutes per side until golden.
Cut into thick slices from the head. Marinate before cooking for best flavor.
Tofu
neutral, takes on marinade flavors
Soy-based protein that can be prepared to mimic scallops. Extra firm tofu works best for this application.
- Best for
- pan-searing, grilling, pasta dishes, stir-fries, soups, baked preparations
- Texture
- firm, can be made chewy
- Prep
- Press extra firm tofu for 30 minutes. Cut into scallop-sized pieces. Marinate in soy sauce, lemon juice, and herbs for 1 hour. Cook for 3-4 minutes per side.
Use extra firm tofu and press well to remove excess water. Marinate for best flavor.
Jackfruit
mild, takes on sauce flavors
Large tropical fruit with a meaty texture when cooked. Young, unripe jackfruit works best as a scallop substitute.
- Best for
- curries, stir-fries, tacos, pasta dishes, grilled preparations, barbecue-style dishes
- Texture
- meaty, slightly stringy
- Prep
- Drain and rinse young jackfruit. Cut into scallop-sized pieces. Marinate in your choice of seasonings for 30 minutes before cooking.
Use young, unripe jackfruit in brine. Rinse well and shred or cut into pieces.
The longer answer
About this case
Finding a good vegetarian substitute for scallops can be challenging, but several plant-based options can mimic the texture, appearance, and even the flavor of these prized mollusks. Whether you're following a vegetarian diet, have shellfish allergies, or simply want to reduce your seafood consumption, these alternatives will help you create delicious scallop-like dishes.
Tips for substituting scallops
10 tips- King oyster mushrooms are the best overall substitute - they look and feel most like scallops
- Score the tops of mushroom rounds in a crosshatch pattern for authentic scallop appearance
- Sear vegetarian substitutes in hot oil to develop golden color and firm texture
- Marinate tofu and jackfruit before cooking to add flavor and improve texture
- Use hearts of palm for cold preparations like ceviche or salads
- Artichoke hearts work well in pasta dishes and risottos
- Cauliflower needs to be cut thick and marinated for best results
- Don't overcook vegetarian substitutes as they can become mushy
- Add seaweed or nori flakes to enhance the seafood-like flavor
- Use mushroom powder or miso paste to add umami depth to dishes
Notes on scallops
When choosing a vegetarian substitute for scallops, consider the cooking method and desired texture. King oyster mushrooms are the closest match for pan-seared scallops, while hearts of palm work well in cold preparations. For dishes requiring a meaty texture, artichoke hearts or marinated tofu are excellent choices. Consider the flavor profile of your dish and choose a substitute that complements the other ingredients.
Questions
5 questionsWhat's the best vegetarian substitute for scallops?
King oyster mushrooms are considered the best vegetarian substitute for scallops. They have a meaty texture, can be sliced into rounds that look like scallops, and develop a golden sear when cooked properly.
Can I use regular mushrooms instead of king oyster mushrooms?
While king oyster mushrooms work best, you can use large portobello mushrooms or thick slices of other mushrooms. However, they won't have the same firm texture or scallop-like appearance.
How do I make tofu taste like scallops?
Use extra firm tofu, press it well to remove water, then marinate it in a mixture of soy sauce, lemon juice, seaweed flakes, and herbs. Sear it in hot oil to develop a golden crust.
Are hearts of palm a good scallop substitute?
Yes, hearts of palm work well as a scallop substitute, especially in cold preparations like ceviche or salads. They have a mild flavor and firm texture that works well in many dishes.
Can I use artichoke hearts in place of scallops?
Yes, artichoke hearts can work as a scallop substitute, particularly in pasta dishes, risottos, and grilled preparations. Use large hearts for the best scallop-like appearance.