1 14-oz jar of hearts of palm, drained and cut into 1/2 inch scallops
1 Tablespoon avocado oil
1/2 Cup vegetable broth
1/4 Cup white wine
1/2 lemon, juiced
1 clove of garlic, diced
Sea salt and pepper, to taste
In a medium saucepan, add your vegetable broth, white wine, lemon juice, diced garlic, and simmer until 1/4 of the liquid is left. Turn off heat and set aside.
In your cast iron skillet (or non-stick), on medium-high heat add your avocado oil. When your oil is hot, gently place your hearts of palms in your skillet and cook for 1-2 minutes on each side, until browned. Add salt and pepper, to taste.
Serve your seared scalloped hearts of palm with your white wine reduction.