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.
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.
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.
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!
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.
Looking for more fancy vegan dinners?
Vegan Scallops with Angel Hair Pasta
Ingredients
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
Instructions
- 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!
Notes
- 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.
- Serve the scallops on Vegan Risotto perhaps, or anywhere else you like.
So easy to make and absolutely delicious!!
Thank you for sharing your wonderful review! I’m thrilled you loved the recipe!
I absolutely love this recipe and have made it 3 times now. I made it for a friend who isn’t vegan she said it’s a keeper!
Hi Michelle. How awesome you are loving the recipe, and it was a hit with your friend! Thanks for your wonderful feedback and review!
Wow Nora, you did it again! These scallops are my husband’s favorite, I make them just on their own (no pasta) as a late night snack too! Love them, thanks!
Fantastic! Thank you so much for the wonderful feedback and review!
Made this for my anniversary with my boyfriend! We both loved this one and I am making it again this week. It was simple and tasted like we were eating at a high-end restaurant. Highly recommend!
Hi Mariah. What a fun meal for your anniversary! I love this one as well! Thanks for your fabulous comments and review!
WOW! My husband and I just enjoyed this dish so much. I already can’t wait to make it again. Simple yet kind of fancy date night dinner. We added a little homemade vegan parm to finish and that definitely elevated it a bit too. Love all your recipes, Nora. Thanks again!
I agree, Laura, a wonderful date night dinner! Thank you for sharing your wonderful review and feedback! I’m glad you both enjoyed the recipe! I appreciate you using my recipes, and wish you happy cooking!
I really liked the texture that the hearts of palm mimicked. I think I over did it on the lemon and probably on use half the amount next time. I did add scallions for the topping with the parsley. Good recipe and will try it again with adjustments. I’m new to vegan and trying to find my way. Thank you Nora!
My daughter and I made this with the king oyster mushrooms – when those are seared to a golden brown – WOW!! ❤️ We will also use less lemon next time, but gosh this instantly became an absolute favorite. Most of the time I cook WFPBNO, but this is one of those recipes where the butter flavor is part of the magic. I used Trader Joe’s, but I now want to try your recipe for vegan butter. THANK YOU!!
You are welcome! How wonderful that you and your daughter loved the recipe! I hope you will try out my vegan butter recipe! Thank you for taking time to share your great feedback and review!
Having used Palm of hearts for the first time, this recipe is absolutely delicious. Would highly recommend and so easy to make. Now looking at other recipes that you have using palm of hearts, the vegan crab cakes also look great.
Thank you for such wonderful recipes, so glad I came across your web site.
Wow! This was soooo good! Even my toddler loved it! I’m drooling over the sauce! Another winner from Nora! Thank you so much for sharing your recipes!
Thank you for taking time to share your review and feedback! I’m glad you guys are loving the recipe!
Just made it and I like it but I can taste the brine. Googling didn’t help me out. I did rinse them. Any suggestions because I want to try again and I have found jackfruit in water? Thanks for the delicious food as always! I sprinkled a little dill on mine. Pretty good!
You can taste the brine a bit with hearts of palm, but it doesn’t bother me. If it does, I would suggest using the mushroom option instead. No briny taste at all!
This recipe is amazing! I used the oyster mushrooms instead of the hearts of palm and it was so good my boyfriend (who eats meat) asked me to cook it again for dinner tomorrow! Thank you, Nora! Your recipes are the best
I am thrilled that you guys loved the vegan scallops! You are welcome! Thank you for using my recipes, and for sharing your review and comments!
My parents are trying to eat more plant based and I knew you would impress them Nora! These were a huge hit even with my meat loving father and that says a lot. Thankyou for continuing to inspire others 🙂
That’s so great! Thank you for using my recipes, and for taking your time to share your review and comments!
Outstanding!!! And I think better than scallops! A very straightforward and speedy recipe for a dinner that was five stars! Thanks, Nora!
I agree, better than scallops! I’m so glad you loved the recipe and found the recipe easy! I appreciate you taking your time to share your review and comments!