Capsaicin Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off at home, these seared scallops nestled in crisp endive leaves make for a stunning one-bite appetizer. The real magic is in the sear — patting the scallops completely dry and letting a screaming-hot cast iron or stainless steel pan do its work creates that deep golden crust that makes scallops so irresistible. A warm garlic-herb drizzle of olive oil, fresh thyme, rosemary, and a touch of turmeric ties everything together with bright, aromatic flavor. For anyone avoiding capsaicin, seafood appetizers can be a minefield of hidden chili oils, spiced seasonings, and restaurant sauces that sneak heat in where you least expect it — this recipe keeps things completely clean without sacrificing a single bit of sophistication. The endive leaves do double duty as both a serving vessel and a slightly bitter, refreshing counterpoint to the rich, buttery scallop. A squeeze of fresh lemon at the end lifts the whole dish and makes every bite feel light and lively. These are the kind of appetizers that disappear from the platter before you've even finished arranging them.
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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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