Vegan scallops are made from hearts of palm marinated with lemon and infused with seaweed. This quick vegan scallops recipe cooks in about 10 minutes for an easy weeknight dinner.
The first time I tried vegan scallops they were made from oyster mushrooms. While mushrooms are tasty, they lacked the right texture for a scallop substitute. Hearts of palm provide a firmer, more seafood-like texture, so I developed this hearts-of-palm scallops recipe. Since my family already enjoys my vegan lobster roll, vegan tuna pasta salad, and hearts-of-palm crab cakes, I knew they’d appreciate these vegan scallops too.
What are Vegan Scallops?
Vegan scallops typically use oyster mushrooms or hearts of palm. Hearts of palm have a neutral, slightly vegetal flavor and a firm, tender texture that mimics scallops well. They take on surrounding flavors easily, so I infuse them with seaweed and lemon to create a savory, ocean-like taste without any fish.
How to Buy Hearts of Palm
Hearts of palm are harvested from certain palm species. Some palms die after harvest, so look for products labeled “sustainable” or that mention multi-stemmed palms like peach palm, which regenerate every few years. Choosing sustainably sourced hearts of palm helps reduce environmental impact.
Hearts of Palm Scallops Recipe Ingredients
I prefer to marinate the hearts of palm overnight for the best flavor, though a few hours works too.
- Hearts of Palm: Usually sold in jars or cans, hearts of palm are a versatile salad ingredient and an excellent seafood substitute. They hold up well on the stovetop and absorb flavors from marinades and sauces.
- Lemon Juice: Fresh lemon brightens the flavor and helps mimic the tang of seafood.
- Old Bay Seasoning: A classic blend of herbs and spices (paprika, celery seed, mustard, black pepper, and more) that complements seafood-style dishes.
- Wakame Flakes: Dried seaweed flakes (wakame, nori, or dulse) add a briny, oceanic flavor when rehydrated in the marinade.
Ingredient Substitutions
- Oyster mushrooms can be used as an alternative if you prefer a mushroom-based scallop.
- Use bottled lemon juice if fresh lemons are unavailable.
- Cajun seasoning is a good stand-in for Old Bay if needed.
- Substitute kelp, nori, or dulse for wakame flakes.
How to Make Vegan Scallops with Hearts of Palm
- Find hearts of palm in the canned or jarred vegetable section. They typically come as sticks in brine.
- Rinse thoroughly to remove the brine, then pat dry before cutting.
- Cut the sticks into about ½-inch slices for scallop-like rounds.
- Use a sharp knife and cut uniform pieces so they cook evenly.
- Each slice usually has a small center core; keep it intact so the pieces resemble scallops.
- Marinate the hearts of palm with lemon juice, wakame flakes, and Old Bay Seasoning.
- As the wakame rehydrates it imparts a seaweed flavor to the hearts of palm.
- Marinate overnight for maximum flavor, or at least a few hours.
How to Cook Vegan Scallops
I cook without oil, so a good non-stick skillet is essential.
- Place scallops in a single layer in a large skillet over medium-high heat.
- Remove any large pieces of seaweed flakes but leave a little for flavor; they are edible.
- Pour remaining marinade into the pan.
- Cook about 5 minutes on the first side, flip, then cook another 5 minutes until warmed through and lightly browned.
- Serve over creamy garlic pasta, with crusty bread and lemon wedges if desired.
Recipe FAQs
Hearts of palm are sold in jars or cans and are a low-fat, low-sugar vegetable with fiber, vitamins, minerals, and several amino acids. They work well in salads, soups, stews, and as a plant-based seafood substitute.
They have a mild flavor similar to white asparagus or artichoke hearts with a firm, slightly crunchy but tender texture.
Yes. They provide vitamins A and C, potassium, calcium, iron, fiber, and some protein while being low in calories and saturated fat.
Tips
- Use a sharp knife and slice uniformly so the scallops cook evenly.
- Keep the small central core inside each slice so pieces resemble scallops.
- Marinate overnight if possible for the best flavor.
- Vegan scallops cook quickly, so prepare side dishes like pasta or rice before you pan-fry them.
Try vegan scallops for a unique, speedy weekday meal. Serve them on creamy garlic pasta, vegan pasta primavera, or rice pilaf with vegetables.
More Mouthwatering Vegan Recipes
-
Lemony Orzo Salad -
Vegan Chipotle Bowl
-
Chickpea Burger
-
Bean Salad With Oil Free Dressing
If you enjoyed this vegan scallops recipe, please leave a rating and comment — we’d love to hear from you!
📖 Recipe
Vegan Scallops Recipe
Kathy Carmichael
10 mins
10 mins
Ingredients
- 1 (14 ounce) jar hearts of palm
- 1 lemon, juiced
- 2 teaspoons Old Bay seasoning
- 2 tablespoons wakame flakes (or nori/dulse), chopped
- Optional: creamy garlic pasta to serve
Instructions
- Remove hearts of palm from the jar or can. Rinse thoroughly and pat dry.
- Place the sticks on a cutting board and slice into about ½-inch rounds with a sharp knife.
- Keep the small central core intact so the slices hold together like scallops.
- Combine lemon juice, chopped wakame, and Old Bay in a container. Add the hearts of palm and toss to coat.
- Marinate overnight if possible, or at least 3 hours. The seaweed will rehydrate and infuse flavor.
- Heat a non-stick skillet over medium-high heat. Arrange scallops in a single layer, pour in any remaining marinade, and cook 5 minutes per side until warmed and lightly golden.
- Serve over creamy garlic pasta, garnish with parsley and lemon wedges if desired.
Notes
- Slice evenly so all pieces cook at the same rate.
- Leave the centerpiece intact to preserve the scallop shape.
- Marinating longer increases flavor penetration.
- Cook scallops last since they only take minutes; have sides ready before frying.