Paleo Garlic-Herb Scallop Spoons
Few appetizers manage to feel genuinely elegant while also being completely free of grains, legumes, dairy, and processed ingredients — but that's exactly what makes this dish such a standout. Each crispy-edged scallop gets seared in coconut oil until a deep golden crust forms, then nestled into a curved endive leaf that acts as a natural, edible spoon. A warm drizzle of olive oil with garlic, fresh thyme, rosemary, and a hint of turmeric ties everything together with bright, herbaceous flavor. The squeeze of lemon at the end cuts through the richness perfectly. Because every component here is whole and unprocessed, there's no need to scrutinize labels or swap out anything — the recipe just works as written. It's the kind of passed appetizer that disappears fast at a dinner party, and nobody will guess it was built around a specific way of eating. Serve them the moment they come together, because that sear is best enjoyed while it's still crackling.
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!