Anti Inflammatory Garlic-Herb Scallop Spoons
Sea scallops seared to a deep golden crust and nestled into crisp endive leaves — this appetizer is the kind of thing that looks like it came from a restaurant kitchen but comes together in minutes at home. The real magic is in the garlic-herb drizzle, where olive oil, fresh thyme, rosemary, and a pinch of turmeric bloom together into something fragrant and deeply savory before a squeeze of lemon brightens the whole thing up. Turmeric and extra-virgin olive oil are two of the most celebrated ingredients in anti-inflammatory eating, and here they do double duty as flavor powerhouses rather than afterthoughts. Coconut oil gives the scallops that irresistible caramelized crust without any of the inflammatory refined seed oils you'd find in a restaurant pan. Belgian endive leaves act as natural serving spoons, adding a pleasant mild bitterness that balances the richness of the sear and the herbaceous drizzle beautifully. Every component — the seafood, the fresh herbs, the whole-food fats — works in the same direction, so you're not making any compromises to eat well here. Finish with a squeeze of lemon and a scatter of fresh parsley, and you have a dish that genuinely earns its place on any table.
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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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