Dairy Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly straightforward to pull off, these seared scallop bites deliver a deep golden crust and a fragrant garlic-herb drizzle that feels genuinely luxurious. Coconut oil is the secret weapon here — it handles the high heat needed for that perfect sear without any of the dairy-based butter that typically shows up in classic scallop recipes. The garlic-herb drizzle comes together in a small saucepan with olive oil, fresh thyme, rosemary, turmeric, and a bright hit of lemon juice, so every drop is completely plant-based and packed with flavor. Serving each scallop in a crisp Belgian endive leaf keeps things light and beautiful while doubling as a natural, edible spoon — no crackers or bread required. A scatter of fresh flat-leaf parsley over the top adds color and a clean, herby finish that ties the whole platter together. These are the kind of appetizers that disappear fast, so consider making a double batch if you're feeding a crowd.
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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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