Lupin Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly simple to pull off at home, these seared scallop bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. 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, no fuss. A warm drizzle of garlic, fresh thyme, rosemary, turmeric, and lemon ties everything together with bright, herbaceous flavor that feels genuinely restaurant-worthy. Every single ingredient here is naturally free of lupin, which can sneak into dishes through flour blends, breadcrumb coatings, or store-bought sauces — none of which you'll find anywhere in this recipe. Coconut oil gives the sear a clean, neutral richness, and the whole drizzle comes together in under two minutes in a small saucepan while the scallops rest. A final scatter of flat-leaf parsley and a squeeze of lemon wedge at the table keeps things fresh and lively. Whether you're cooking for guests with dietary needs or just want a stunning, wholesome bite, this one delivers on every front.
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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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