High Fructose Corn Syrup Free Garlic-Herb Scallop Spoons
These elegant little bites deliver a serious wow factor with minimal fuss — perfectly seared scallops nestled into crisp endive leaves and finished with a fragrant garlic-herb drizzle. The sear is everything here: patting the scallops completely dry and getting that coconut oil ripping hot creates a deep golden crust that's genuinely restaurant-worthy. A quick pan sauce of olive oil, fresh thyme, rosemary, turmeric, and lemon juice ties it all together with brightness and warmth. Every single ingredient in this recipe is whole and unprocessed, which means you're not navigating sneaky sweeteners hiding in sauces, marinades, or pre-seasoned seafood blends. The endive leaves do double duty as both a fresh, slightly bitter counterpoint to the rich scallop and a built-in serving vessel that makes plating effortless. A squeeze of lemon at the end lifts the whole dish and keeps it feeling light despite how indulgent it tastes. These are the kind of appetizers that disappear fast, so consider making a double batch.
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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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