Chestnut Free Garlic-Herb Scallop Spoons
These elegant little bites deliver serious restaurant energy with a surprisingly short ingredient list. Each scallop gets seared in coconut oil over high heat until a deep golden crust forms, then nestled into a crisp endive leaf and finished with a warm drizzle of garlic, thyme, rosemary, and turmeric — bright, herby, and just a little earthy. The endive leaves do double duty as both a serving vessel and a fresh, slightly bitter counterpoint to the rich, caramelized scallop. Getting that perfect sear comes down to one key step: patting the scallops completely dry before they ever hit the pan, so they brown instead of steam. A squeeze of lemon at the end ties everything together and keeps the whole dish feeling light despite how indulgent it tastes. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress — just clean, confident cooking. These are the kind of passed appetizers that disappear before you've even set down 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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