Candida Diet Friendly Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly straightforward to pull off, these seared scallops nestled in crisp endive leaves are the kind of appetizer that disappears from the platter in minutes. The real magic is in the sear — patting the scallops completely dry and using a screaming-hot coconut oil pan creates that deep golden crust that makes each bite so satisfying. A warm drizzle of olive oil, garlic, fresh thyme, rosemary, and a pinch of turmeric ties everything together with bright, herbaceous flavor that feels indulgent without relying on anything that would derail a low-sugar, anti-fungal eating plan. Belgian endive does double duty here as both a serving vessel and a slightly bitter, refreshing counterpoint to the rich, caramelized scallops. Every ingredient — from the fresh lemon juice to the coconut oil — is chosen with intention, so there's no guesswork about hidden sugars, vinegars, or problematic additives sneaking in. Scatter the parsley on at the very end and serve immediately so the crust stays crisp and the drizzle stays glossy. These are the kind of bites that prove eating clean doesn't mean eating boring.
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!