Oats Free Garlic-Herb Scallop Spoons
These elegant little bites are the kind of appetizer that makes guests think you spent hours in the kitchen — when really the whole thing comes together in minutes. Plump sea scallops get seared in coconut oil over screaming-hot heat until they develop that irresistible golden-brown crust, then they're nestled into crisp endive leaves and finished with a warm garlic-herb drizzle of olive oil, fresh thyme, rosemary, and a bright hit of lemon juice. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved. This is the kind of recipe where the ingredient list does all the heavy lifting — no grains, no fillers, just clean, bold flavors. The endive leaves double as edible serving spoons, making this as practical as it is beautiful for entertaining. A scatter of fresh flat-leaf parsley over the top pulls everything together with a pop of color and freshness. Squeeze a lemon wedge over yours right before eating and you'll understand why scallops deserve to be the star of the show.
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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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