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close up on cooked vegan scallops
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5 from 4 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: American
Servings: 4 servings
Calories: 360kcal
Author: Nora Taylor


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