The vegan scallops in this recipe are made from hearts of palm and pan fried in vegan butter. So tender and meaty, they’re the perfect topping for the lemon, garlic, and white wine-dressed pasta.

close up on cooked vegan scallops

These Vegan Scallops with Angel Hair Pasta are sure to impress dates, family members, and dinner party guests! Tender and meaty vegan scallops made from hearts of palm look and taste a lot like the real thing. Top them on the white wine and garlic-drenched pasta for an elegant and mind-blowing vegan dinner.

I’m a big fan of creating imitation vegan meats (my Vegan Steak and Fried Chicken recipes are to die for!) but they can involve a lot of effort. Instead, vegan scallops are so easy to whip up and are made with only one ingredient. Pan frying them in vegan butter before being dressed in a light lemon and garlic sauce helps each tender scallop really taste authentic.

Serve your vegan scallops and pasta as an elegant dinner or when you’re feeling fancy! It’s a delicious dinner with simple ingredients and big flavor that’s ready to eat in under 30 minutes.

white hearts of palm on a wood cutting board

What are vegan scallops made from?

My vegan scallops are made from hearts of palm, which are a meaty vegetable that comes from the inner core of cabbage palm trees. I’ve used them to make vegan crab cakes and vegan fried fish because of their natural seafood flavor and flaky texture when mashed. When sliced into rounds and pan fried in vegan butter, they look, taste, and feel just like real scallops!

How to make hearts of palm vegan scallops with pasta

While the pasta is cooking, slice the hearts of palm into thick rounds. Drain the pasta and set it aside.

white round pieces of sliced hearts of palm on a wood cutting board

Melt some vegan butter in a large skillet over medium-high heat. Add the hearts of palm when the butter is sizzling. Fry each round on both sides until a golden crust forms. Transfer them to a plate when done.

Melt more butter in the same skillet and add the garlic. Pour the white wine over top and let it simmer for a couple minutes. Afterward, stir in the lemon juice and turn off the heat. Add the scallops to the sauce and garnish with parsley.

Serve the vegan scallops over the angel hair pasta with enough sauce to coat the noodles. Enjoy!

cooking golden brown vegan scallops in a large black skillet

King oyster mushroom scallops

If you’re looking for a substitute for hearts of palm, king oyster mushrooms are the best. To make vegan scallops with king oyster mushrooms, simply slice the ends into rounds and use the same instructions to cook. Use the caps in a mushroom stroganoff or bourguignon later in the week!

Tips and substitutions

  • Alcohol free – Use vegetable broth in place of the white wine in the pasta sauce.
  • Instead of pasta – Serve the scallops over risotto or on their own as an appetizer.
  • For more seafood flavor – Crumble crushed nori sheets over the vegan scallops as they pan fry.
  • Gluten free – Use your favorite gluten free pasta noodles instead.

How long do vegan scallops last?

The beauty of vegetarian scallops is that they can be stored and reheated for later (unlike the real thing). To store, place the cooked scallops in an airtight container and keep them in the fridge for up to 5 days.

To reheat, warm the scallops in a hot skillet with butter until they’re heated through.

cooked pasta noodles topped with cooked vegan scallops in a white bowl

Looking for more fancy vegan dinners?

close up on cooked vegan scallops

Vegan Scallops with Angel Hair Pasta

The vegan scallops in this recipe are made from hearts of palm and pan fried in vegan butter. So tender and meaty, they’re the perfect topping for the lemon, garlic, and white wine-dressed pasta.
5 stars (7 ratings)


Vegan scallops

  • 2 tablespoons vegan butter
  • 2 (15-ounce) cans hearts of palm, drained
  • salt + pepper, to taste

Lemon butter sauce

  • 4 tablespoons vegan butter
  • 5 cloves garlic, minced
  • 1/4 cup dry white wine, or vegetable broth
  • 1/4 cup fresh lemon juice
  • salt + pepper, to taste
  • 1/4 cup chopped fresh parsley

For serving

  • 8 ounces angel hair pasta


  • Slice the hearts of palm into 1/2 inch thick rounds (these are your vegan scallops.)
  • Cook the pasta according to package instructions. Drain and set aside.
  • In a large pan (non stick or cast iron preferred), add 2 tablespoons of vegan butter over medium-high heat. Once sizzling, add the hearts of palm in a single layer without overcrowding the pan. If needed, do a couple of batches.
  • Sprinkle with a little salt + pepper, and fry for 2-3 minutes on each side until a golden crust forms underneath.
  • Flip them and fry again for 2-3 minutes until golden brown on both sides. Remove from the skillet and transfer to a plate nearby.
  • In the same skillet, melt 4 tablespoons of vegan butter. Add the garlic and cook for 1 minute until fragrant. Pour in the wine (or broth) and bring to a simmer for about 2 minutes.
  • Now stir in the lemon juice and add salt + pepper, to taste. Turn off the heat and add the vegan scallops to the sauce. Garnish with fresh chopped parsley.
  • Serve over cooked angel hair pasta, with enough sauce to coat the noodles. Enjoy!


  1. May substitute about 6-8 king oyster mushrooms for the hearts of palm, if desired. They also make a great substitute for scallops! Simply slice the ends into rounds, and use the mushroom caps in another recipe.
  2. Serve the scallops on Vegan Risotto perhaps, or anywhere else you like. 


Serving: 1of 4 servings, Calories: 360kcal, Carbohydrates: 46g, Protein: 8g, Fat: 15g, Saturated Fat: 4g, Trans Fat: 1g, Sodium: 660mg, Potassium: 271mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1122IU, Vitamin C: 12mg, Calcium: 27mg, Iron: 1mg

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