Brazil Nut Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off at home, these seared scallops are the kind of appetizer that makes people think you've been cooking professionally for years. Each scallop gets a deep, golden-brown crust from a screaming-hot cast iron or stainless steel pan, then lands in a crisp Belgian endive leaf that acts as a natural, edible spoon — no fancy plating skills required. The garlic-herb drizzle, built from fresh thyme, rosemary, and a touch of turmeric, ties everything together with bright, aromatic flavor that feels genuinely restaurant-worthy. Coconut oil handles the high-heat sear beautifully, while extra-virgin olive oil keeps the herb drizzle silky and fragrant. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is clean and straightforward, with no hidden blends or ambiguous pantry shortcuts to second-guess. A squeeze of lemon at the end lifts the whole bite and balances the richness of the sear. Serve these the moment they come together and watch them disappear.
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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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