Black Pepper Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly straightforward to pull off, these seared scallops nestled in crisp endive leaves make for a stunning one-bite appetizer. The real magic happens in the hot cast iron or stainless steel pan — patting the scallops completely dry and searing them undisturbed in coconut oil builds that deep, golden-brown crust that makes each bite so satisfying. A warm drizzle of garlic, fresh thyme, rosemary, and a touch of turmeric ties everything together with bright, herbaceous flavor and a gentle golden hue. For anyone avoiding black pepper, this recipe is a genuine find — the seasoning is built entirely from sea salt, fresh aromatics, and lemon juice, so there's no need to swap anything out or worry about hidden spice blends. The endive leaves do double duty as both a serving vessel and a slightly bitter, crunchy counterpoint to the rich, buttery scallop. A squeeze of fresh lemon right before eating lifts the whole thing and keeps the flavors clean and vibrant. These are the kind of bites that disappear from the platter before you've even had a chance to sit down.
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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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