This next recipe has us all drooling! Marie Reginato has killed it again with this delicious, summery grilled “scallop” satay with a creamy and filling sriracha peanut sauce.

King Oyster mushrooms make the perfect vegan substitute for scallops as they have the same look, shape and even consistency! It makes for a perfect grilled satay.

Follow along if you’re looking for something filling, sweet and spicy!

Print Recipe

Grilled “Scallop” Satay

King Oyster Scallops

Serves: 2

Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients

For the Sriracha Peanut Sauce:

1/4 cup peanut butter
1 tablespoon coconut aminos, soy sauce or tamari
1/2 lime, juiced
1-2 teaspoon sriracha sauce
1 tablespoon hot water
1 teaspoon sesame oil or olive oil
Pinch of sea salt

For the Scallop Marinade:

1 packet of Guan’s King Oyster Scallops
1 1/2 tablespoon avocado oil
1 tablespoon coconut aminos, soy sauce or tamari
1 lime, juiced
Pinch of sea salt
Pinch of black pepper
1 pack of skewers

Instructions

Start by making the sriracha peanut sauce. Combine all the ingredients into a bowl and whisk well until all of the ingredients are mixed together. Set aside as you prepare the skewers.
In a medium bowl, mix together all the ‘scallop’ ingredients. Mix well so that each side of the mushroom is coated in the oil and coconut aminos mixture. Set aside and let absorb for about 15 minutes.
Now thread 4-5 mushroom pieces onto each skewers. Using a grill pan, grill the mushrooms on medium-high heat until golden brown, about 6-8 minute each side, or until tender. Be sure to press down with the back of a glass, on the skewers, so that the facedown side of the mushrooms gets those beautiful char marks. Repeat this step for the remaining side. Serve the grilled mushrooms with the sriracha dipping sauce and enjoy!