Ingredients:

  • 2 (14 oz) cans hearts of palm, drained and sliced into 1-inch discs
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened non-dairy milk (such as oat or soy)
  • 1 cup Panko breadcrumbs
  • 1 tablespoon Old Bay seasoning
  • 1/4 cup olive oil, for searing
  • 8 oz spaghetti or linguine pasta
  • Juice and zest of 2 medium lemons
  • 4 cloves garlic, minced

Instructions:

  1. Drain hearts of palm completely for 10 minutes. Slice into 1-inch thick discs to mimic scallops. Blot the discs firmly with paper towels to remove all excess moisture, which is critical for crispiness.
  2. Set up a dredging station: Place flour in one shallow dish, non-dairy milk in a second dish, and Panko breadcrumbs mixed with Old Bay seasoning in a third dish.
  3. Dredge each heart of palm disc first in the flour, then coat thoroughly in the non-dairy milk, and finally press firmly into the seasoned Panko mixture until fully coated.
  4. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  5. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Carefully add the coated hearts of palm, ensuring they do not overcrowd the pan.
  6. Sear the 'scallops' for 2-3 minutes per side until shatteringly crisp and golden brown. Remove and set aside.
  7. In the same skillet (or a clean pan), quickly sauté minced garlic for 30 seconds. Toss the drained pasta with lemon juice, zest, and reserved pasta water until a light, emulsified sauce forms.
  8. Serve the lemon-garlic pasta immediately, topping each serving with the crispy hearts of palm 'scallops'.