Seared Hearts of Palm Scallops with Cauliflower Puree

Resting on a lush bed of cauliflower puree, tender sliced hearts of palm seamlessly take the place of seafood. Crunchy bites of pistachio punctuate the creamy base, which is all at once light yet decadent.
Seasoned with bright, fresh lemon and parsley, the gentle savory undercurrent running through the complete plate could easily sweep the unsuspecting diner out with the tide.
In the case of seared hearts of palm “scallops”, in fact, there’s no discernible mushroom character at all. It just serves as a spotlight to let the vegetables themselves shine. Like when salt is expertly applied, the results shouldn’t taste overly salty, but somehow, almost imperceptibly, indescribably, better.
Especially when employing Sugimoto Shiitake Powder, just a pinch goes a long way to amplify the carefully layered flavors already developing, without creating an overwhelming mushroom sledgehammer that obliterates delicate nuances.

Recipe & photo by: Hannah Kaminsky

Ingredients (2-3 person) (35 minutes +12 hours marinate)

  • 1 (14-Ounce) Can Hearts of Palm, Drained
  • 1 tsp Dulse Flakes or Kelp Powder
  • 1 tsp Shiitake Powder
  • 1/4 Cup Fresh Lemon Juice
  • 1/4 Cup Vegetable Stock
  • 2 Tbsp Olive Oil
  • 1 Medium (1 1/2 Pounds) Cauliflower, Cut into Florets
  • 1/2 Medium Yellow Onion, Roughly Chopped
  • 2 Cloves Garlic
  • 1/4 - 1/3 Cup Unsweetened, Plain Non-Dairy Milk
  • 2 Tbsp Olive Oil
  • 1/2 Cup Frozen Green Peas, Thawed
  • 1/4 Cup Toasted Pistachios, Roughly Chopped
  • 2 Tbsp Fresh Parsley, Minced


Slice the hearts of palm into 1-inch thick rounds. Place them in a bowl the the dulse or kelp powder, shiitake powder, lemon juice, and vegetable stock.
Cover and store in the fridge to marinate for 6 - 12 hours. The longer you can allow the mixture to sit, the more flavorful it will become.
Meanwhile, prepare the cauliflower puree by placing the florets in a small saucepan along with the onion and whole garlic cloves. Add water just to cover and set over medium heat.
Bring to a boil and cook for 10 minutes, until fork-tender. Drain thoroughly and place the vegetables in your blender or food processor. Add 1/4 cup non-dairy milk, the olive oil, and 1/2 teaspoon of salt.
Blend on high speed until completely smooth. Adjust the consistency if needed, adding more non-dairy milk if it's too thick. Taste for seasoning and add more salt if desired. Keep warm.
To serve, heat the olive oil for the "scallops" in a saute pan over medium-high heat. Remove the hearts of palm from the marinade and sear until golden brown; 5 - 8 minutes. Flip to the opposite side and cook for another 5 - 8 minutes until browned.
Spoon a generous dollop of the cauliflower puree into a shallow bowl or spread it thickly on a plate. Top with the seared hearts of palm, green peas, pistachios, and fresh parsley. Enjoy right away!

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