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
- Cooking and Prep: 20 m
- Serves: 4
Sesame Chili Dressing
For the “Scallops”
Dry hearts of palm and cut into one-inch cylinder shaped pieces.
Sprinkle with salt, black pepper, and some garlic powder.
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
In a small saucepot, bring sesame oil to a heavy simmer.
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.
Add soy sauce to your cooled oil and mix. Season with minced garlic, if desired.