Vegan Scallop Scampi in a Creamy Lemon Sauce
Super realistic and flavorful vegan "scallops" in a creamy lemon sauce with Trader Joe's hearts of palm pasta.
Servings: 2 people
Ingredients
Scallops
- 2-3 king oyster mushrooms
- 1 tbsp water
- 1 tbsp sesame oil
- 1 tbsp soy sauce / tamari / coconut aminos
- 1.5 tbsp butter use 1/2 tbsp for each round
Pasta
- 1 package hearts of palm pasta about 18oz
- 1 tbsp avocado oil
- 1/3 cup coconut milk
- 1 lemon, juice from
- 1/4 cup dry white wine
- 1 tbsp nutritional yeast optional, adds a bit of a cheesy flavor
- 1 tsp sea salt
- ground black pepper
- vegan parmesan cheese topping
- fresh parsley (to top)
Instructions
Vegan Scallops
- Cut scallops into 1 inch - 1.5 inch thick circles. Using a knife, score each "scallop." Add into a small, shallow bowl (or ziploc bag) with the water, soy sauce, and sesame oil and let marinate for at least 10 minutes.
- Heat 1/2 tbsp vegan butter on a frying pan. You will be frying the scallops in 3 rounds using 1/2 tbsp of butter each time. Doing them in a few rounds is important as crowding the frying pan will result in sloppy and inconsistent scallops.
- Turn the heat on high and arrange 1/3 of your scallops onto the frying pan. Fry until there is a nice golden ring around your scallop. Flip and repeat. Set scallops aside until you are ready to plate.
Pasta
- In a pot add the dry white wine on a low medium heat. Give it a few minutes to reduce, then add in the coconut milk, sea salt, pepper, optional nutritional yeast, and lemon juice.
- Give the sauce time to thicken, keep covered and stir every so often. It should take 5-10 minutes.
- Once the sauce is at your desired consistency, rinse the hearts of palm noodles and add them to the pot. Mix well and let cook for about 3 minutes.
- Add your pasta to a plate and top with the fresh parsley, vegan parm, and the scallops. This dish is best enjoyed fresh but can last up to a week in the fridge.