Vegan Scallops Made from palm hearts marinated with lemon and mixed with seaweed. This vegan scallops recipe cooks in under 10 minutes for a quick and easy dinner!
The first time I had vegan scallops, the scallops were made from oyster mushrooms. Although I love the mushrooms, they just didn’t have the right texture or flavor. So, I decided to make a vegan scallops recipe with hearts of palm instead of mushrooms. Since my family loves my vegan lobster rolls, vegan tuna pasta salad, and palm crab cakes, I was pretty confident they would love the vegan scallops.
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How to Buy Hearts of Palm
Many environmentally conscious people do not eat palm hearts Because the laborious harvesting process involves cutting down the tree and carefully removing the bark and other fibers until only the tender heart remains. But unfortunately, not all species are sustainable as some die after harvesting.
However, the species used to obtain this type of product are multi-stemmed palms such as the peach palm. 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 buying and eating hearts of palm.
Recipe ingredients
First, I like to marinate the date hearts overnight for maximum flavor.
- Heart of Palm: Hearts of palm are often used as a salad ingredient but are now often used as a seafood substitute. They can stand in for any hard vegetable in a soup or stew. They cook well on the stove top and in the air fryer. Additionally, their mild flavor and texture lends itself to absorbing the flavors of sauces and seasonings.
- Lemon juice: I like to use fresh lemon juice to marinate seafood.
- Old Bay Seasoning: Old Bay is a blend of 18 herbs and spices, making it versatile for use in fish, vegetables and soups. Unique combinations of spices include (but are not limited to): celery seed, paprika, mustard, salt, cayenne, and black pepper.
- Wacom Flex: Wakame is a species of sea vegetable, commonly called seaweed, widely used in Japanese and other Asian cuisines, especially soups, salads and snacks, but also as a condiment.
Substituting recipe ingredients
- Oyster mushrooms are often used to make vegetarian scallops.
- Use bottled lemon juice if fresh lemon juice is not available.
- Cajun seasoning is considered by many to be the best alternative to Old Bay. Cajun seasoning is probably the most similar in taste.
- If wakame flakes are not available, try kelp, nori or dulse.
How to Make Vegan Scallops
Hearts of date are usually found in the canned vegetable section of grocery stores. Sticks of date hearts are stored in brine in cans or jars.
I recommend washing the hearts of dates and patting them dry 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’ll notice that each cut seems to have a center piece. Do not remove the center piece; Leave the center intact so that the pieces are like scallops.
Next, marinate the vegan scallops with lemon juice, wakame flakes, and Old Bay seasoning.
As the wakame flakes marinate with 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 at least a few hours for maximum flavor.
Cooking Vegan Scallops
Because I don’t cook with oil or cooking spray, a high-quality non-stick pan is a must! I love my Scan Pan!
- Place vegan scallops in a single layer in a large skillet.
- Remove the large pieces of wakame flakes, but leave a few small pieces for extra flavor. Flakes are edible.
- Pour any remaining marinade into the pan as well.
- Cook over medium-high heat for 5 minutes; Flip the scallops and cook for 5 minutes.
- I served my vegan scallop recipe with creamy garlic pasta, crusty sourdough bread and lemon wedges.
Recipe FAQs
Hearts of date are usually exported internationally in pickled form and come in jars or cans. Because date hearts contain 17 different amino acids, they make a rich source of protein. They are low in fat and sugars and high in fiber and contain several healthy vitamins and minerals.
Hearts of date have a very mild flavor, similar to white asparagus or artichoke hearts. Their texture is hard and crunchy but delicate and easy to bite.
Date hearts are rich in vitamins A and C. Also, it contains potassium, calcium, sodium and iron and is a good source of fiber and carbohydrates. Protein is also part of vegetables, which have no saturated fat and are low in calories.
advice
- Use a sharp knife when cutting hearts of date into vegan scallops; They should be of the same width and should cook evenly at the same rate.
- Place the centerpieces inside the outer pieces to look like scallops; If you use a sharp knife they will stick together.
- Marinate overnight if possible for maximum flavor infusion.
- Vegetarian scallops cook quickly, so if you plan to serve it with pasta or rice, prepare the other ingredients before cooking the scallops.
If you’re looking for a unique and quick weekday meal, try vegetarian scallops. Serve them with creamy garlic pasta, vegan pasta primavera or rice pilaf with vegetables.
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📖 Recipe
Vegan Scallops
Vegan Scallops Made from palm hearts marinated with lemon and mixed with seaweed. This vegan scallop recipe cooks up in under 10 minutes for a quick and easy dinner!
instructions
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Remove the date hearts from the jar/can and wash in water and dry.
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Place hearts of palm sticks on a cutting board.
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Using a sharp knife, cut the sticks into even-sized pieces (about ½-inch slices).
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Squeeze the lemon, add the chopped wakame flakes and Old Bay seasoning to a bowl with the palm pieces.
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Marinate overnight or at least 3 hours.
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Wacom Flex expands when exposed to moisture.
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In a medium skillet, over medium heat, for 10 minutes, 5 minutes on each side.
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Serve over creamy garlic pasta, parsley and lemon wedges (optional)
Comment
- Use a sharp knife when cutting hearts of date into vegan scallops; They should be of the same width and should cook evenly at the same rate.
- Place the centerpieces inside the outer pieces to look like scallops; If you use a sharp knife they will stick together.
- Marinate overnight if possible for maximum flavor infusion.
- Vegetarian scallops cook quickly, so if you plan to serve it with pasta or rice, prepare the other ingredients before cooking the scallops.
nutrition
Worship: 6gCalories: 7kcalSugars: 2gProtein: 0.3gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fats: 0.03gMonounsaturated fats: 0.01gSodium: 1mgPotassium: 29mgFiber: 1gSugar: 0.5gVitamin A: 22IUVitamin C: 10mgCalcium: 11mgIron: 0.3mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂