Vegan “Scallops” with Tomato Basil Pasta

We love finding new and fun ways to use our organic blends in a healthy diet. This recipe is summery, light and delicious! We use our Healthy On You® Fish You Were Here Fish Lovers Spice Blend in a splendid way to create these delicious vegan “scallops” using King Oyster Mushrooms. These are those strange-looking mushrooms that make you stop in the grocery store and wonder how you would actually use them.

This beautiful dish is simple and tastes like you spend all day creating it. Our Fish You Were Here blend has smoked paprika, dill and lemongrass flavors. It adds the right tone to these fun and tasty bites of our new favorite mushroom!

Flavor tip #1: You can use our Healthy On You® Cini in a Bottle Porcini Sea Salt in this one to give it extra mushroom flavor where the recipe calls for sea salt.

Flavor tip#2: You can use our Healthy On You® Let the Good Thymes Roll Italian Spice Blend when sautéeing the garlic before adding the stock.


Makes 4 servings

  • 6
    king oyster mushrooms washed and thick stems cut into 1" slices
  • 1 tbsp
    Healthy OnYou® Fish You Were Here Fish Lovers Spice Blend
  • 3 tbsp
    vegan butter or olive oil, separated
  • 8 oz.
    cooked gluten-free or regular spaghetti pasta (about 4 cups)
  • 2  cloves
    garlic, minced
  • 1  cup
    cherry tomatoes, halved
  • 1 cup
    fire-roasted corn, (freshly grilled or frozen, ok)
  • ¼ cup
    pitted green olives, halved
  • ¼ cup
    dry white wine
  • ¼ cup
    vegetable or mushroom broth
  • ¼ cup
    shaved parmesan cheese
  • Fresh basil leaves
  • sea salt and pepper

Make the Vegan "Scallops"

  1. With a sharp knife, score the tops and bottoms of the "scallops" with a crisscross pattern. This will help them absorb more flavor.
  2. Season each "scollop," front and back with the Fish You Were Here seasoning and sea salt.
  3. Heat a large skillet over medium-high heat. When hot, add 2 tbsps of the vegan butter or olive oil. When the oil shimmers, add the "scallops," one by one, and pan sear for 5-6 minutes per side.
  4. Remove from pan and set aside.

Make the Pasta

  1. Heat a large cast iron or large saucepan over medium heat, add the remaining tablespoon of olive oil or vegan butter. When hot, add the garlic and stir well for one minute.
  2. add the wine and stir in with the garlic allowing the alcohol to burn off for 2 minutes.
  3. Add the stock, tomatoes, corn and olives. Stir well and cook for additional 2 minutes. Taste and season with sea salt and pepper.
  4. Stir in ½ the pre-cooked pasta and combine well before adding the rest. Stir well making sure the pasta is heated through.
  5. Add the "scallops" back in and toss well. Sprinkle with the shaved parmesan cheese and garnish with the fresh basil leaves.
Samantha Binkley