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Parve
Easy
20 Minutes
Diets 
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. Click here to watch the entire show!
4 sticks hearts of palm
salt
black pepper
garlic powder
2 tablespoons coconut or olive oil
1 cup Gefen Sesame Oil
3 tablespoons dried red chili flakes
1 tablespoon soy sauce
fresh minced garlic (optional)
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.
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.
Skill’it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.
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Mock Scallops with Sesame Chili Dressing what are the ‘scallops’ resting on? the chilly is toooo strong
loved the heats of palm. the sauce too strong. Didnt know how to plate it
The mock scallops are resting on a type of organically grown beet called “candy striped beet”.
In the picture, he platted it on top of a beet. Maybe you can add it to a salad. or you can plate in on a cracker or a chip and serve as an appetizer. You could also try sautees polenta rounds and serving it on that with some guacamole on top. You can have fun with it and serve it however you’d like!