Name: Scallops with Asian Heart of Palm Spaghetti
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 12–16 large sea scallops (pieces, about 1–1½ pounds); 2 tablespoons avocado oil (or grapeseed oil); Salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1 teaspoon sesame oil (optional, for finishing); 3 cans heart of palm spaghetti (or linguine, drained and rinsed, (12–14 oz cans)); 1 tablespoon olive oil (or avocado oil); 1 clove garlic (finely minced); 1 teaspoon fresh ginger (finely grated); 1 small red chili (sliced thin (optional, for heat)); 2 tablespoons low-sodium soy sauce (or tamari); 1 tablespoon rice vinegar (or lime juice); 1 teaspoon honey (or maple syrup); 1 teaspoon toasted sesame oil; 2 tablespoons scallions (chopped); 1 tablespoon cilantro (chopped, plus extra for garnish); Toasted sesame seeds (optional toppings); Lime wedges (optional toppings); drizzle sesame oil (or maple syrup, optional toppings)

Scallops with Asian Heart of Palm Spaghetti

Scallops with Asian Heart of Palm Spaghetti is a light, elegant dish that blends coastal seafood flavors with an Asian-inspired twist and a clever, low-carb pasta alternative.

Here’s what it usually involves:

Scallops: Typically large sea scallops, seared until golden on the outside and tender inside. Their naturally sweet, delicate flavor pairs beautifully with tangy or aromatic sauces.

Heart of palm spaghetti: Instead of wheat noodles, finely cut strips of tender heart of palm (the edible core of certain palm trees) are used. It looks like thin spaghetti and has a mild, slightly nutty flavor and crisp texture.

Asian flavor elements: These can vary by chef, but might include soy sauce or tamari, sesame oil, ginger, garlic, scallions, lime, chili, and perhaps a splash of rice vinegar or mirin. Sometimes coconut milk or miso is added for richness.

Presentation: The “spaghetti” is usually tossed in the sauce and served as a bed for the scallops, garnished with herbs like cilantro, Thai basil, or microgreens.

It’s a dish that balances luxury (scallops) with lightness and freshness (heart of palm and Asian aromatics)—a modern fusion plate you might see in upscale or health-conscious restaurants.

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Prep Time 20

Cook Time 12

Total Time 32

Course Appetizer, Dinner, Main Course

Cuisine Asian, International, Mediterranean

Servings servings

Calories 216 kcal

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Ingredients

For the scallops

12–16 large sea scallops pieces, about 1–1½ pounds
2 tablespoons avocado oil or grapeseed oil
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon sesame oil optional, for finishing

For the heart of palm spaghetti

3 cans heart of palm spaghetti or linguine, drained and rinsed, (12–14 oz cans)
1 tablespoon olive oil or avocado oil
1 clove garlic finely minced
1 teaspoon fresh ginger finely grated
1 small red chili sliced thin (optional, for heat)
2 tablespoons low-sodium soy sauce or tamari
1 tablespoon rice vinegar or lime juice
1 teaspoon honey or maple syrup
1 teaspoon toasted sesame oil
2 tablespoons scallions chopped
1 tablespoon cilantro chopped, plus extra for garnish
Toasted sesame seeds optional toppings
Lime wedges optional toppings
drizzle sesame oil or maple syrup, optional toppings

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Instructions

Prep the scallops

Pat the scallops dry with paper towels — this is key for a good sear. Season both sides with salt and pepper.

Make the Asian sauce

In a small bowl, whisk together soy sauce, rice vinegar (or lime juice), honey, and sesame oil. Set aside.

Cook the heart of palm noodles

Heat olive oil in a large skillet over medium heat. Add garlic, ginger, and chili; cook 30–45 seconds until fragrant.
Add the heart of palm “noodles” and toss gently for 2–3 minutes just to warm — you don’t want them mushy.
Pour in the sauce and toss to coat evenly. Stir in scallions and cilantro. Keep warm.

Sear the scallops

Heat a large nonstick or cast-iron pan over medium-high. Add the neutral oil.
When shimmering, add scallops in a single layer (don’t crowd). Sear for about 1½–2 minutes per side, just until golden brown and slightly translucent in the center.
During the last few seconds, add the butter and a drizzle of sesame oil; spoon over the scallops for flavor and shine.

Assemble the dish

Twirl the heart of palm spaghetti into nests on 4 plates. Top each with 3–4 scallops. Spoon a little extra sauce from the pan over the top.
Garnish with sesame seeds, cilantro, and a squeeze of lime.

Start Cooking

Disclaimer

Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 216kcal (11%)Carbohydrates: 7g (2%)Protein: 12g (24%)Fat: 16g (25%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 29mg (10%)Sodium: 643mg (28%)Potassium: 278mg (8%)Fiber: 0.3g (1%)Sugar: 2g (2%)Vitamin A: 235IU (5%)Vitamin C: 17mg (21%)Calcium: 14mg (1%)Iron: 1mg (6%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword healthy, low-carb, quick, seafood

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Scallops with Asian Heart of Palm Spaghetti