Vegan Scallops
Vegan scallops made from hearts of palm and seared in olive oil, white wine and minced garlic.
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.
Notes
WFPB (Oil-Free) Option:
In order to enjoy this dish without oil, 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. If you prefer to go alcohol free, just add a squeeze of lemon juice in lieu of the white wine.
Nutrition
Calories: 270kcalCarbohydrates: 52gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 30mgPotassium: 3610mgFiber: 3gSugar: 34gVitamin A: 330IUVitamin C: 19mgCalcium: 51mgIron: 4mg
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