MSG Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but genuinely simple to pull off at home, these seared scallop bites are the kind of appetizer that disappears fast. Each scallop gets a deep golden crust from a screaming-hot cast iron or stainless steel pan, then lands in a crisp endive leaf that acts as a natural, edible spoon — no fussy plating required. The garlic-herb drizzle of olive oil, fresh thyme, rosemary, and a bright hit of lemon juice ties everything together with real, clean flavor. For anyone navigating monosodium glutamate concerns, the beauty here is that every ingredient is whole and unprocessed — no seasoning packets, no store-bought sauces, no hidden additives to second-guess. Coconut oil handles the sear, fresh herbs and lemon do the heavy lifting on flavor, and that's genuinely all you need. A pinch of turmeric in the drizzle adds a subtle warmth and gorgeous color without overwhelming the natural sweetness of the scallops. Serve these the moment they come off the pan and watch them vanish.
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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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