Artificial Food Coloring Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off at home, these seared scallops nestled in crisp endive leaves are the kind of appetizer that stops conversation the moment the platter hits the table. Every ingredient here is exactly what it says it is — fresh herbs, real garlic, coconut oil, and sea scallops — so there's no guesswork about hidden dyes or synthetic additives sneaking into your food. That golden crust comes from high heat and a properly dry scallop, not from any coloring agent, and the warm amber hue of the drizzle is pure turmeric doing its thing. The garlic-herb oil, brightened with fresh thyme, rosemary, and a squeeze of lemon, ties everything together in a way that feels restaurant-worthy without a single artificial shortcut. Belgian endive doubles as a natural serving vessel, adding a pleasant bitterness that balances the richness of the sear beautifully. Scatter fresh parsley over the top and serve immediately — these are best eaten the moment they're assembled, while the crust is still crackling.
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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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