Vegan Virtual Potluck ~ Lemon-Garlic Scallops


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.

vegan scallops

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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18 responses to “Vegan Virtual Potluck ~ Lemon-Garlic Scallops

  1. I got excited when I saw “scallops”, and of course by a lovely Taiwanese company, Sophie’s Kitchen! That looks so mouthwatering, I wish I can have this right now!!!!! Or please deliver it to me in Oregon!

    ♡ rika, vegan miam
    ★ we travel + eat vegan blog ★

    1. I agree, I got very excited when I saw scallops. I have never had the real thing (luckily), so I will have to try this. I am sure this is much better that the real version. Thank you for the great recipe.

  2. OMG, I hope you made more because I just “ate” all that you had out. This looks so delicious. I love Sophie’s Kitchen’s seafood selection but we rarely buy it because of the price. I may have to pick some scallops up soon though, this just looks too darn good!

  3. Those are lip-smacking good! I used to love scallops and haven’t yet tried the vegan version.

    Thank you so much for participating in the Potluck!

  4. I never even liked scallops but I’m drooling just looking at that dish! How did you find the texture and taste of Sophie’s scallops? I’ve only come across the shrimp and fish so far.

    1. The texture was good. I thought they could have had more of a “fishy” taste, but my husband thought it was too fishy! Then again, I was a big seafood lover before going vegan and he wasn’t.

    1. They use konjac to make them and all of their other vegan seafood products. It’s a vegan replacement for gelatin.

  5. They ARE a bit pricey but $6.50US to feed 3 people? Not so bad. Of course it’s a bit more if you include Sam’s Mill 100% Corn Fetuccini (1.99) and spinach (Maybe a buck’s worth) instead of kale, and the margarine, garlic and garlic toasts (of course!), maybe a small green salad – makes it about 15 bucks… A good evenings work. I’m trying this recipe tonight and will report back. Thanks for posting it!

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