AIP Friendly Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but simple enough for a weeknight, these seared scallops served in crisp endive leaves make a stunning appetizer or light meal for four. Each scallop gets a deep golden crust from a screaming-hot coconut oil sear, then a fragrant drizzle of olive oil bloomed with garlic, fresh thyme, rosemary, and a touch of turmeric ties everything together beautifully. The endive leaves do double duty as both a vessel and a fresh, slightly bitter counterpoint to the rich, caramelized scallops — no grain-based crackers or wrappers needed. Following an autoimmune protocol can make restaurant appetizers feel completely off-limits, but this recipe leans entirely on whole, compliant ingredients without sacrificing any of the wow factor. The technique matters here: patting the scallops bone-dry and resisting the urge to move them in the pan is what builds that gorgeous crust. A squeeze of lemon at the end brightens every bite and pulls the whole dish into focus. These come together in under 20 minutes, which means impressive food doesn't have to mean a long night in the kitchen.
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Learn more →Ingredients
4 servings
For the scallops
- 12 large sea scallops (about 1 lb), side muscle removed
- ½ tsp fine sea salt
- 1 tbsp coconut oil
For the garlic-herb drizzle
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric
For serving
- 12 belgian endive leaves, separated (about 2 heads)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry with paper towels, pressing gently on all sides — they should feel tacky, not damp. Season both flat sides with the fine sea salt.
- 2
Warm the olive oil in a small saucepan over medium-low heat. Add the garlic and cook, stirring frequently, until softened and fragrant but not browned, about 1–2 minutes. Add the thyme, rosemary, and turmeric and stir for 30 seconds until the herbs are fragrant. Remove from heat and stir in the lemon juice. Set the drizzle aside.
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