Barley Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly simple to pull off at home, these seared scallops nestled in crisp endive leaves make for a stunning one-bite appetizer. The key to that irresistible golden crust is getting the scallops completely dry before they hit a screaming-hot pan — patience here pays off in a big way. A warm drizzle of garlic, thyme, rosemary, and a touch of turmeric brings earthy, aromatic depth that plays beautifully against the natural sweetness of the sea scallops. Fresh lemon juice brightens the whole thing at the last second, keeping the flavors clean and lively. Every ingredient here is naturally free of barley and grain-based fillers, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. The endive leaves double as edible serving vessels, which means less cleanup and a genuinely impressive presentation straight from platter to hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!