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Hearts of Scallops

You don’t have to go to an expensive restaurant to enjoy a fancy plant based meal. Try this one at home for your next dinner party and wow your guests!


1 15oz can of whole hearts of palm

1 large green zucchini, diced

1 large yellow summer squash, diced

½ onion, diced

1 cup cherry tomatoes, diced

3-4 garlic cloves, sliced

1 tbl of nutritional yeast

Salt and pepper

½ cup earth balance

Olive oil

1/3 cup vegetable broth

1 tbl oregeno


In a large frying heat 1 tbl oil over medium-high heat

Add in squash

Cook for 5 minutes

Add in your garlic

Cook for an additional 5 minutes

Season with garlic salt

Turn off heat

Let cool

Place into blender

Add in nutritional yeast

Blend until creamy, add a little water or broth if too thick

Set aside

In the same pan add a little oil

Heat over medium high

Add in your onion and zucchini

Cook for 5-7 minutes

Stir in your tomatoes

Cook for 2 minutes

Turn off heat

Season with salt and pepper

Remove from pan and set aside

In the same pan add a little oil

Chop your hearts of palm into roughly 1 inch thick pieces

Heat oil over medium-high heat

Add in your hearts of palm and heat on each side until browned

(Careful when flipping to avoid falling apart)

When almost done add in 2-3 tablespoons of butter

Let it melt

Using a spoon, spoon melted butter on and around hearts of palm

Continue to spoon butter for 3-5 minutes

Carefully remove hearts of palm, set aside

Add remaining butter to your pan

Once melted add in your chopped oregano

Stir in your broth and cook for 5 minutes

Plate your dish

Spread a generous amount of squash cream

Top with spoonful’s of zucchini and tomato mix

Carefully place your hearts of palm on top

Spoon a good amount of butter sauce on top

Serve and enjoy!


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