Almond Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but genuinely simple to pull off at home, these seared scallops are the kind of appetizer that makes people think you spent hours in the kitchen. Each one gets a deep golden crust from a screaming-hot cast iron or stainless steel pan, then lands in a crisp Belgian endive leaf that doubles as a natural, edible spoon. A warm drizzle of garlic, fresh thyme, rosemary, and a touch of turmeric ties everything together with bright, herbaceous flavor. A squeeze of lemon at the end lifts the whole bite. For anyone navigating nut-free eating, this recipe is refreshingly clean — every ingredient is straightforward, with no almond flour, almond oil, or any nut-based component anywhere in the dish. Coconut oil handles the sear beautifully, and the garlic-herb drizzle is built entirely from olive oil, fresh herbs, and lemon juice. No hidden surprises, no label-scanning anxiety. Just honest, whole ingredients that let the scallops shine. These are best served the moment they come off the pan, so have your endive cups arranged and ready to go before the first scallop hits the skillet.
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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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