Vegan Scallops with Angel Hair Pasta

Steps

1. 1

   Slice the hearts of palm into 1/2 inch thick rounds (these are your vegan scallops.)

2. 2

   Cook the pasta according to package instructions. Drain and set aside.

3. 3

   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.

4. 4

   Sprinkle with a little salt + pepper, and fry for 2-3 minutes on each side until a golden crust forms underneath.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Serve over cooked angel hair pasta, with enough sauce to coat the noodles. Enjoy!