Vegan Heart of Palm “Scallops” with Farafalle in a Light Cream Sauce

Vegan Heart of Palm “Scallops” with Farafalle in a Light Cream Sauce

Another recipe for the books, or my website. Haha. This is one of a few recipes I have for my vegan “scallop” replacements. I have a few different recipes I will be posting on how to use a variety of foods as “Scallops” in a plant-based diet. Soon to be posted is one using Tofu, one using Oyster Mushrooms, but first I wanted to introduce you to this option. Using Heart of Palm medallions.

You have to remember when using a cruelty-free replacement it’s not going to taste EXACTLY the same as that seafood counterpart. It’s quite similar and it feeds my craving and hopefully it will feed yours as well. If this is not for you, which I will admit Hubbz isn’t a fan of anything with heart of palm except the Vegan “Calamari” I made here. He said the Crunch worked in that recipe. It doesn’t hurt my feelings because not everyone likes everything the same. That’s what’s fun about cooking, you can change the texture, the seasonings, the cooking method or ingredients until you find and figure out how you like each ingredient and how to use it as a replacement.


Preparing the Pasta

To begin, add your pasta to a large pot with boiling water. Cook accordingly to the package instructions. Once cooked, drain and rinse. Then set the pasta aside until ready to serve.

 

Preparing the Light Cream Sauce

Next, add 1 tablespoon vegan butter to a hot skillet over medium heat. Add in your minced shallots with a couple grinds of sea salt and cook about 4 minutes.

Then add in the minced garlic and cook  another 2 minutes until fragrant. Raise the heat to high heat for about 1 minute.

Now, add in your white grape juice, let it boil about 30 seconds, then lower the heat back down to medium. Add in the vegetable stock and let it simmer about 3 minutes, so it reduces a little bit. Now add in the coconut cream, Stir to combine  everything.

Now add in ½ of the fresh parsley and the lemon zest.  Stir the sauce again to distribute the parsley and the lemon zest throughout.

Transfer the sauce into the pot with cooked pasta. Toss everything together. Keep the pasta on low heat just to keep warm, while you prepare your “Scallops”.

Now add 2 tablespoons of capers and toss the pasta again.

Preparing the “Scallops”

Here’s a picture of the Heart of Palm Medallions that I’m using as a “scallop” replacement.

Ok so first let me start by saying don’t follow the pictures necessarily above. I should have made the sauce first then put the Medallions in the skillet. 

Now you want to prepare the “Scallops”.

Add 1 tablespoon vegan butter to a hot skillet. Then add in the nutritional yeast, coconut cream, vegetable stock and old bay seasoning. Stir all the ingredients together.

Now add in the heart of palm medallions {Scallops}. Pour some of the sauce over the medallions so it absorbs while it cooks. Reduce the heat and cover the skillet and let it steam about 15 minutes. You don’t want them mushy but to be more tender than when you started. Flip them halfway throughout so the Sauce hs covering all sides. If needed add a little more vegetable stock {to prevent sticking}.

Once the “Scallops” have steamed, turn the heat off and remove it from the heat source.

Divide your serving dishes up and plate your pasta and top with the “Scallops”. Garnish with fresh parsley and more lemon zest, salt and pepper if desired.


Print Recipe
Vegan Heart of Palm “Scallops” with Farafalle in a Light Cream Sauce
One of my Vegan “Scallop” recipes this one using Heart of Palm Medallions. Simple yet similar to the seafood you’re missing from your plant-based diet!
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Ingredients for the Light Cream Sauce
Ingredients for the “Scallops”
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Ingredients for the Light Cream Sauce
Ingredients for the “Scallops”
Instructions
Preparing the Pasta:
  1. To begin, add your pasta to a large pot with boiling water. Cook accordingly to the package instructions. Once cooked, drain and rinse. Then set the pasta aside until ready to serve.
Preparing the Light Cream Sauce:
  1. Next, add 1 tablespoon vegan butter to a hot skillet over medium heat. Add in your minced shallots and cook about 4 minutes. Then add in the minced garlic and cook another 2 minutes until fragrant.
  2. Now, add in your white grape juice, let it boil about 30 seconds, then lower the heat back down to medium. Add in the vegetable stock and let it simmer about 3 minutes, so it reduces a little bit. Now add in the coconut cream, Stir to combine everything.
  3. Now add in ½ of the fresh parsley and the lemon zest. Stir the sauce again to distribute the parsley and the lemon zest throughout.
  4. Transfer the sauce into the pot with cooked pasta. Toss everything together. Now add 2 tablespoons of capers and toss the pasta again. Keep the pasta on low heat just to keep warm, while you prepare your “Scallops”.
Preparing the “Scallops”:
  1. Ok so first let me start by saying don’t follow the pictures necessarily above. I should have made the sauce first then put the Medallions in the skillet.
  2. Add 1 tablespoon vegan butter to a hot skillet. Then add in the nutritional yeast, coconut cream, vegetable stock and old bay seasoning. Stir all the ingredients together.
  3. Now add in the heart of palm medallions {Scallops}. Pour some of the sauce over the medallions so it absorbs while it cooks. Reduce the heat and cover the skillet and let it steam about 15 minutes. You don’t want them mushy but to be more tender than when you started. Flip them halfway throughout so the Sauce hs covering all sides. If needed add a little more vegetable stock {to prevent sticking}.
  4. Once the “Scallops” have steamed, turn the heat off and remove it from the heat source.
Serving the “Scallops”:
  1. Divide your serving dishes up and plate your pasta and top with the “Scallops”. Garnish with fresh parsley and more lemon zest, salt and pepper if desired.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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