Fried Skallops


  • ½ cup unsweetened original almond milk
  • 3 Tbsp. cornstarch
  • 1 20-oz. can Worthington Vegetable Skallops
  • 1 c. cracker crumbs
  • 1/4 c. canola oil

Honey Mustard Sauce:

  • 1/4 c. Grapeseed Vegenaise
  • 1/4 c. Tofutti Better than Sour Cream
  • 2 tsp. prepared yellow mustard
  • 1 Tbsp. agave nectar


  1. Mix the almond milk with the cornstarch and set aside.
  2. Slice the thicker Worthington® Vegetable Skallops® in half and dip in the almond milk mixture then in the cracker crumbs.
  3. Place the canola oil in a large skillet and heat over medium heat.
  4. Sauté Worthington® Vegetable Skallops® until golden brown on each side.
  5. Serve with the Honey Mustard Sauce.
  6. For Honey Mustard Sauce: Mix all ingredients together in a small bowl.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.