Cinnamon Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet 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 happens in the pan — patting the scallops completely dry and searing them in hot coconut oil over high heat builds that irresistible deep golden crust that makes restaurant scallops so craveable. A quick garlic-herb drizzle of olive oil, fresh thyme, rosemary, and a touch of turmeric adds warmth and brightness without leaning on any spice blends that might sneak in unwanted ingredients. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward and easy to verify. The Belgian endive leaves do double duty as both a serving vessel and a slightly bitter, refreshing counterpoint to the rich, savory scallop. A squeeze of lemon at the end ties everything together with just the right amount of acidity. These are the kind of bites that disappear from the platter before you've even had a chance to sit down.
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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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