BHA & BHT Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off at home, these seared scallop bites deliver a gorgeous golden crust with a fragrant garlic-herb drizzle that ties everything together. Every ingredient here is whole and unprocessed — fresh scallops, coconut oil, real herbs, extra-virgin olive oil — so you never have to second-guess what's hiding in the mix. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged sauces, flavored oils, and pre-seasoned seafood products. By building the drizzle yourself from garlic, thyme, rosemary, turmeric, and lemon juice, you get layers of bright, savory flavor without any of the chemical shortcuts. The Belgian endive leaves do double duty as serving vessels, adding a gentle bitterness that plays beautifully against the rich, caramelized scallop. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the end keeps everything tasting clean and vibrant. These are the kind of appetizers that disappear fast — make sure you grab one before you pass the platter.
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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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