Citric Acid Free Garlic-Herb Scallop Spoons
Elegant yet approachable, these seared scallops nestled in crisp endive leaves make for a stunning appetizer that feels restaurant-worthy without requiring a culinary degree. The key to that gorgeous golden crust is getting the scallops completely dry before they hit the pan — a hot cast iron or stainless steel skillet and a little coconut oil do the rest of the work. For anyone navigating a citric acid sensitivity, the challenge with seafood dishes is often the hidden additives lurking in pre-marinated proteins or bottled sauces, but every component here is built from scratch with clean, whole ingredients. The garlic-herb drizzle comes together in minutes with olive oil, fresh thyme, rosemary, turmeric, and a small squeeze of fresh lemon juice — real fruit, nothing processed or preserved. Belgian endive leaves double as natural serving spoons, adding a pleasant mild bitterness that plays beautifully against the rich, savory scallop. A final scatter of flat-leaf parsley keeps everything bright and fresh. These are the kind of bites that disappear from the platter before you even 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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