Nitrate & Nitrite Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but genuinely simple to pull off at home, these seared scallops nestled in crisp endive leaves 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 natural endive cup for a presentation that looks far more impressive than the effort involved. The garlic-herb drizzle — built from fresh thyme, rosemary, turmeric, and a bright hit of lemon juice — ties everything together with layers of flavor that feel restaurant-worthy. For anyone navigating nitrate and nitrite concerns, seafood like sea scallops is a naturally clean protein, and every ingredient here is whole and unprocessed — no cured meats, no packaged seasonings with hidden additives, no shortcuts that sneak in preservatives. Coconut oil handles the high-heat sear beautifully, and the rest of the dish is built on fresh herbs, garlic, and good olive oil. The endive leaves double as serving vessels, which means no crackers or bread required and nothing extra to worry about. Finish with a squeeze of lemon and a shower of fresh parsley, and you have a stunning, fuss-free bite that's as clean as it is delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!