Vegan scallops made from hearts of palm and seared in olive oil, white wine and minced garlic. When sliced, hearts of palm look, taste, and feel a lot like the real thing. What’s more, these delicate morsels are ready in under 15 minutes!
How To Make This Recipe
Our vegan scallops are made from hearts of palm, which can be found canned in the ethnic section of most well-stocked grocery stores. These meaty vegetables comes from the inner core of cabbage palm trees. We find the hearts of palm flavor to be mildly reminiscent of artichokes, yet they bring a tender, meaty texture. When sliced, they’re a lot like real scallops!
For this recipe, our aromatics include olive oil and minced garlic. While optional, we also like to add a dash of Old Bay Seasoning during the cooking process. Finally, we layer on those flavors of white wine and chopped parsley.
Hearts of palm with layers of flavor.
WFPB (Oil-Free) Variation
In order to enjoy this dish without oil, we simply sauté those slices and garlic in a thin layer of vegetable broth. While the scallops won’t brown in the same way, they will still be quite enjoyable. When we also prefer to go alcohol free, we just add a squeeze of lemon juice in lieu of the white wine.
Sauté Scallops
We begin by slicing our hearts of palm into 1/2-inch thick rounds. Then, we pat them dry with a paper towel. Next, we warm a large non-stick skillet over medium heat, and add our extra virgin olive oil (or broth for oil-free). Once warm, we add our garlic and hearts of palm into the pan in a single layer. Then, we season with a pinch of salt and Old Bay Seasoning.
Scallops sear in a nonstick skillet.
Next, we cook our hearts of palm until the bottoms turn golden brown. This takes just a few minutes. Then, we then flip them over. We add our white wine and brown them for an additional minute or so.
Flip those scallops once browned on the bottom.
Ready To Serve
Once the scallops brown on both sides, we’re ready to serve. We garnish them with with a twist of fresh cracked black pepper and chopped parsley. Serve over pasta or alongside rice pilaf and roasted vegetables.
Vegan scallops garnished with fresh parsley.
Now, let’s grab a fork and dig in. Although it’s unlikely that you’ll have any leftovers, they will keep in an airtight container in the fridge for up to 5 days.
Enjoy those vegan scallops!
Serve with:
Recipe Card for Vegan Scallops
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Vegan Scallops
Equipment
- 1 Nonstick skillet
Ingredients
- 1 can hearts of palm drained
- 1 tablespoon olive oil extra virgin (see notes for oil-free)
- 1/2 teaspoon minced garlic
- 1 tablespoon white wine or dry white vermouth
- 1 tsp Old Bay Seasoning or to taste (optional)
- 1 tablespoon finely chopped parsley for garnish
- salt to taste
- black pepper to taste
Instructions
- Slice the hearts of palm into 1/2 -inch thick rounds and pat dry.
- Place a large sauté pan or skillet over medium heat, and add olive oil. When warmed, place the garlic and hearts of palm in the pan in a single layer, and season with a pinch of salt and optional Old Bay seasoning.
- Cook hearts of palm until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over. Add the wine and cook an additional 1 to 2 minutes.
- Garnish with black pepper and parsley. Serve over pasta or alongside rice pilaf and roasted vegetables.
