Welcome to my contribution to the Virtual Vegan Potluck!
I was a big seafood lover before I went vegetarian almost a decade ago. I am so happy that we now have Sophie’s Kitchen with their great selection of vegan seafood. This week we tried their Breaded Scallops. I found a simple non-vegan recipe for scallops and veganized it! This recipe is designed for two people, but could easily be divided into smaller portions for a potluck. You can also skip the pasta and the kale, stick toothpicks in the scallops and use the lemon-garlic sauce for dipping.
Lemon-Garlic (Vegan) Scallops
1/2 cup Earth Balance
2 tbsp chopped garlic
1 package Sophie’s Kitchen Breaded Vegan Scallops, defrosted.
pinch of sea salt
1/8 tsp black pepper
2 tbsp fresh lemon juice
2 large kale leaves, destemmed and chiffonaded
pasta of your choice for two people (I used fettuccine)
1) Prepare pasta according to the package directions.
2) While the pasta is cooking, prepare scallops according to the package directions in a large skillet and set aside.
3) Using the large skillet, melt butter over medium heat. Stir in garlic, then the kale. Whisk in the salt, pepper, and lemon juice.
4) Plate the pasta, top with scallops then the sauce. Enjoy!
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