Vegan Bacon Wrapped Oyster Scallops

Posted by in Cooking, Lunch/Dinner, Pasta, Valentine's Day | 0 comments














Hello & Happy Monday!!







I had heard of oyster mushroom scallops and was rather intrigued. While there was on vegan oyster product on the market, I could never find it, believe it had carrageenan in it, and prefer to reduce any “food products” from my recipes. 



Although I don’t crave pasta (truth), I find it effortless, filling, and I can pack it to the max with tons of veggies!





If you’re never worked with oyster mushrooms, I promise they are no different than your typical mushrooms. Like every other variety, they’re chameleons in that they can take on whatever flavor you desire and add texture to any recipe!








What I love most about this recipe is that of course its reminiscent of the traditional bacon wrapped scallops, it’s fun to make, festive, and paired with a white wine butter sauce.. 







If you’re looking to explore recipe featuring king oyster mushrooms.. 


You have to try this recipe for Bacon Wrapped King Oyster Scallops!










Why this recipe rocks:










Can pack pasta with tons of veggies
Can serve bacon wrapped scallops other things besides pasta

































Yields 2 servings

Vegan Bacon Wrapped Oyster Scallops

25 minPrep Time

20 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • Stems of 4 king oyster mushrooms, rinsed and cut into 1 - 1½" sections (toothpicks to hold the faux bacon in place)
  • 2 Tbsp. vegan magic
  • 1/3 c. vegetable broth
  • 4-6 strips vegan bacon
  • ¼ c. white wine
  • 1 Tbsp. vegan butter
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • For the Pasta
  • 4 oz. uncooked fehttuchini pasta (approx. 2 c. cooked)
  • 1 c. vegetable broth
  • ¼ c. white wine
  • 1 clove garlic, minced
  • ½ c. fresh tomatoes, cut into small cubes or 2 Tbsp. sun-dried tomatoes, drained from the oil and chopped
  • ¼ c. basil
  • 1 Tbsp. red pepper flakes
  • 1 tbsp capers
  • 2-4 kale leaves (removed from stems, sliced)


  1. Wash the mushrooms and slice into 1 inch thick pieces. Carefully wrap the vegan bacon around the mushrooms and pin with toothpicks: Place in a pan on medium-high heat w/vegan magic (or coconut oil mixed with liquid smoke). Cook for 5-7 minutes to get a good sear. Once slightly crispy set aside. Please note that they will shrink in size a little once cooked.
  2. Add the butter and garlic, cooking for 1 minute until translucent. Then add the broth, shallots and white wine to the skillet, and let it simmer. Cook for 3-5 more minutes, set aside. Meanwhile remove the stems from the kale, slice, add a drizzle of olive oil to your hands and massage for 2 minutes.
  3. Add the cooked pasta, sliced kale, capers, chopped tomatoes, and toss in the white wine sauce. Remove the toothpicks from the "scallops" and top the pasta with it.
  4. Garnish with fresh basil and red pepper flakes



like112121-1 Untitled61-1









Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!

Leave a Comment

Your email address will not be published. Required fields are marked *