Vegan, kosher scallops? Yes, and yes. Hearts of palm stars in this simple pan-seared appetizer. The sesame chili dressing takes the dish up a notch or three. Don't miss the latest episode of Skill'it! (Click here to sign up for notifications when new episodes air.)
Mock Scallops with Sesame Chili Dressing
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Recipe By Moshe Bloch
- Cooking and Prep: 20 m
- Serves: 4
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Contains:
Ingredients (9)
Mock Scallops
Sesame Chili Dressing
Start Cooking
For the “Scallops”
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Dry hearts of palm and cut into one-inch cylinder shaped pieces.
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Sprinkle with salt, black pepper, and some garlic powder.
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In a hot skillet or frying pan with sear each side in oil for one minute. Look for that char color, but be careful not to burn.
For the Dressing
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In a small saucepot, bring sesame oil to a heavy simmer.
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Using a metal strainer, soak dried red chili flakes for three to four minutes. Pull out the strainer with the chili flakes and let oil cool.
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Add soy sauce to your cooled oil and mix. Season with minced garlic, if desired.
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