Vegan scallops are made from the hearts of palm marinated with lemon and infused with seaweed. This vegan scallops recipe cooks in 10 minutes for a quick and easy dinner!
The first time I ate vegan scallops, the scallops were made from oyster mushrooms. Although I love mushrooms, they didn't have the right texture or taste. So, I decided to make a vegan scallops recipe with hearts of palm rather than mushrooms. Since my family loves my vegan lobster roll, vegan tuna pasta salad, and hearts of palm crab cakes, I was pretty confident they would love vegan scallops.
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How to Buy Hearts of Palm
Many environmentally conscious people do not eat hearts of palm because the laborious harvesting process involves cutting down the trees and carefully removing the bark and other fibers until only the tender heart remains. But unfortunately, not all species are sustainable because some die after harvest.
However, the species used to obtain this product type are the multi-stemmed palms, like peach palms. They regenerate every two to three years, making them a more environmentally friendly and sustainable option.
So, when buying hearts of palm, look for the word "sustainable" on the label if you are concerned about the environmental impact of purchasing and eating hearts palm.
Recipe Ingredients
First, I like to marinate the hearts of palm overnight for maximum flavor.
- Hearts of Palm: Hearts of palm have often been used as a salad ingredient but are now often used as a seafood substitute. They can stand in for any firm vegetable in a soup or stew., They cook well on the stovetop and in the air fryer. In addition, their mild flavor and texture lend to absorbing the flavors of sauces and seasonings.
- Lemon Juice: I like using fresh lemon juice to marinate seafood.
- Old Bay Seasoning: Old Bay is a blend of 18 herbs and spices, making it versatile for use on fish, vegetables, and soup. The unique combination of spices includes (but is not limited to): celery seed, paprika, mustard, salt, red pepper, and black pepper.
- Wakame Flakes: Wakame is a species of sea vegetable, commonly called seaweed, extensively used in Japanese and other Asian cuisines, especially in soups, salads, and snacks, but also as a seasoning.
Recipe Ingredient Substitutions
- Oyster mushrooms are often used to make vegan scallops.
- Use bottled lemon juice when fresh lemon juice is not available.
- Cajun Seasoning is considered by many as the best substitute for Old Bay. Cajun seasoning is perhaps the most similar in taste.
- Try kelp, nori, or dulse if wakame flakes are not available.
How to Make Vegan Scallops
Hearts of palm are generally found in the canned vegetable section of the grocery store. The cans or jars contain sticks of hearts of palm stored in brine.
I recommend rinsing the hearts of palm and drying them before cutting them into ½-inch pieces.
Use a sharp knife, and cut them into equal-sized pieces so they cook at the same rate. But, if you look closely, you will notice that there seems to be a center piece in each cut section. Do not remove the center piece; keep the center intact so the pieces resemble scallops.
Next, marinate the vegan scallops with lemon juice, wakame flakes, and Old Bay Seasoning.
As the wakame flakes marinate with the heart of palm and lemon juice, the moisture hydrates the flakes and infuses the pieces with a seaweed flavor.
I recommend marinating overnight, if possible, or for at least a few hours for maximum flavor.
Cooking the Vegan Scallops
Because I don't cook with oil or cooking sprays, a high-quality non-stick pan is a must! I love my scan pans!
- Place the vegan scallops in a single layer in a large skillet.
- Remove the larger pieces of wakame flakes, but leave a few smaller pieces for additional flavor. The flakes are edible.
- Pour any remaining marinade into the pan as well.
- Cook on medium-high heat for 5 minutes; flip the scallops over and cook for 5 minutes.
- I served my vegan scallop recipe with creamy garlic pasta, crusty sourdough bread, and a slice of lemon.
Recipe FAQs
Heart of palm is typically exported internationally in pickled form and comes in jars or cans. Because the hearts of palm contain 17 different amino acids, they make for a rich source of protein. They're also low in fats and sugars and high in fiber and have several healthy vitamins and minerals.
Hearts of palm have a very mild flavor, similar to white asparagus or artichoke hearts. Their texture is solid and crunchy but delicate and easy to bite through.
Hearts of palm are rich in nutrients that include vitamins A and C. In addition, they contain potassium, calcium, sodium, and iron and are a good source of fiber and carbohydrates. Protein is also a part of the vegetable, which has no saturated fats and is low in calories.
Tips
- Use a sharp knife when cutting the hearts of palm into vegan scallops; they should be the same width and cook evenly at the same rate.
- Keep the centerpieces inside the outer pieces to look like scallops; they will stay together if you use a sharp knife.
- Marinate overnight if possible for maximum flavor infusion.
- The vegan scallops cook quickly, so if you plan to serve them with pasta rice or rice, prepare the other components before cooking the scallops.
Try vegan scallops if you're looking for a unique and quick weekday meal. Serve them on creamy garlic pasta, vegan pasta primavera, or rice pilaf with vegetables.
More Mouthwatering Vegan Recipes
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📖 Recipe
Vegan Scallops
Ingredients
- 1 14 ounce Jar of hearts of palm
- 1 lemon juiced
- 2 teaspoons Old Bay Seasoning
- 2 Tablespoons Wakame Flakes, nori or dulse, chopped
- 1 recipe creamy garlic pasta (optional)
Instructions
- Remove the hearts of palm from the jar/can, and rinse them in water, and dry.
- Place the hearts of palm sticks on a cutting board.
- Using a sharp knife, cut the sticks into equal-sized pieces (about ½ inch slices)
- Squeeze the lemon, add chopped wakame flakes, and Old Bay Seasoning into a container with the hearts of palm pieces.
- Marinate overnight or at least for 3 hours.
- The wakame flakes expand when exposed to moisture.
- In a medium skillet, over medium heat, for 10 minutes, 5 minutes on each side.
- Serve on top of creamy garlic pasta, parsley, and lemon wedges (optional)
Notes
- Use a sharp knife when cutting the hearts of palm into vegan scallops; they should be the same width and cook evenly at the same rate.
- Keep the centerpieces inside the outer pieces to look like scallops; they will stay together if you use a sharp knife.
- Marinate overnight if possible for maximum flavor infusion.
- The vegan scallops cook quickly, so if you plan to serve with pasta rice or rice, prepare the other components before cooking the scallops.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Luci G. Ryan
Can barely wait to make.
Kathy Carmichael
Hi Luci, let me know what you think. I look forward to hearing from you.