Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 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.

Step 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.

Step 8

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