Hazelnut Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly straightforward to pull off at home, these seared scallops are the kind of appetizer that makes guests think you've been cooking for hours. Each scallop gets a deep golden crust from a screaming-hot cast iron or stainless steel pan, then lands in a crisp Belgian endive leaf that acts as a natural, edible spoon — no crackers, no bread, just clean and fresh. The garlic-herb drizzle brings warmth from fresh thyme, rosemary, and a whisper of turmeric, all brightened at the end with a squeeze of lemon juice. Every single ingredient here is straightforward and whole, so there's no need to scrutinize labels for hidden nut-based oils or blended seasonings that can sneak in unwanted allergens. Coconut oil handles the sear beautifully, keeping the fat profile simple and the flavor neutral enough to let those herbs shine. Scattered parsley on top adds a pop of color and a little freshness that ties the whole bite together. These are the kind of one-bite wonders that disappear from the platter before you've even set it 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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