Macadamia Free Garlic-Herb Scallop Spoons
Few appetizers manage to feel both luxurious and completely unfussy, but these golden-seared scallops nestled into crisp endive leaves pull it off effortlessly. The key is getting a proper crust — patting the scallops bone-dry and letting a screaming-hot pan do the work creates that deep, caramelized sear that makes each bite so satisfying. A warm garlic-herb drizzle with fresh thyme, rosemary, and a hint of turmeric ties everything together with brightness and depth, while a squeeze of lemon at the end keeps it lively. The endive leaves do double duty as both vessel and ingredient, adding a pleasant, slightly bitter crunch that balances the richness of the scallop beautifully. Every ingredient here is straightforward and whole — sea scallops, fresh herbs, coconut oil, olive oil — so there's no need to scrutinize labels for hidden nut-based oils or fillers that can sneak into restaurant versions of dishes like this. These make a stunning passed appetizer or a plated starter that looks far more impressive than the effort required to pull it together.
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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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