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5 from 3 votes

Vegan Scallops Recipe

Vegan scallops are made from the hearts of palm marinated with lemon and infused with seaweed. This vegan scallop recipe cooks in 10 minutes for a quick and easy dinner!
Prep Time10 minutes
Cook Time10 minutes
Course: Entrees
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 7kcal


  • 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)


  • 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)


  • 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.


Serving: 6g | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 22IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 0.3mg