Mustard Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly straightforward to pull off at home, these seared scallops are the kind of appetizer that makes guests think you've been cooking for hours. Each one 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 extra equipment needed. The garlic-herb drizzle of olive oil, fresh thyme, rosemary, and a touch of turmeric brings warmth and brightness without leaning on any condiments that might sneak in unwanted ingredients. That matters more than you'd think, since mustard hides in a surprising number of store-bought sauces and pre-made dressings that would otherwise seem like obvious shortcuts here. A squeeze of fresh lemon juice ties everything together and keeps the flavors clean and vibrant. Serve these straight from the platter while the scallops are still hot and the endive still has its satisfying crunch — they disappear fast.
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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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