Vegan scallops with spinach pasta

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Cooking time: 20 min

Servings 4

The vegan scallops in this recipe are made from palm hearts sauteed in vegan oil. So tender and meaty, they are perfect for pasta with spinach, lemon, garlic and sesame seeds.

Vegan butter

2 tbsp.
Hearts of palm, drained

2 cans
Salt, pepper

to taste
Avocado

4 tbsp.
Broccoli, sliced

0,2 cups
Spinach, sliced

0,2 cups
Dill, sliced

0,2 cups
Basilic, sliced

4 tbsp.
Fresh lemon juice

0,2 cups
Garlic

1,3333333333333 cloves
Angel hair pasta

8 ounces

Calories

360 kcal
Protein

8 g
Fat

15 g
Carbohydrates

46 g

Slice the scallops into 1/2 inch circles in a separate container.
Prepare pasta according to package directions. Drain and set aside.
In a large skillet, add 2 tablespoons of vegan oil over medium to high heat. After the sizzle, add the scallops in one layer without overfilling the pan.
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.
Mix the ingredients for the sauce in a separate container: avocado, spinach, broccoli, dill, basil, garlic. Stir in lemon juice and add salt and pepper to taste. Add vegan scallops to the sauce. Garnish with fresh chopped parsley or sesame seeds. Enjoy!