Lactose Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly straightforward to pull off at home, these seared scallop bites deliver serious restaurant energy on a crisp endive leaf. The entire dish is built on whole, naturally dairy-free ingredients — coconut oil for the sear, olive oil for the drizzle — so there's no swapping or substituting required. Patting the scallops completely dry before they hit a screaming-hot pan is the real secret to that deep, golden-brown crust that makes each bite so satisfying. A quick garlic-herb drizzle with fresh thyme, rosemary, turmeric, and lemon comes together in just a couple of minutes and ties everything together with bright, aromatic flavor. The endive leaves do double duty as both presentation and vessel, adding a subtle bitterness that balances the richness of the scallop beautifully. Finished with a shower of fresh parsley and an optional squeeze of lemon, these little spoons are as gorgeous on the platter as they are on the palate.
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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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