Chicken Free Garlic-Herb Scallop Spoons
These elegant little bites are built entirely around sweet, golden-seared sea scallops — no poultry in sight, and absolutely none needed. The scallops get patted bone-dry before hitting a screaming-hot skillet, which is the secret to that deep, caramelized crust that makes them taste like something from a proper restaurant. A warm garlic-herb drizzle with fresh thyme, rosemary, and a whisper of turmeric ties everything together with brightness and depth. Each scallop gets nestled into a crisp Belgian endive leaf, turning the whole thing into a self-contained, single-bite appetizer that looks stunning on a platter. A squeeze of lemon at the end cuts through the richness and makes every flavor pop. This is the kind of recipe that proves seafood can absolutely carry a party spread on its own, with zero compromise on satisfaction or wow factor.
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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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