Peanut Free Garlic-Herb Scallop Spoons
These elegant little bites deliver serious restaurant energy with a surprisingly short ingredient list and a straightforward technique. Each scallop gets seared in coconut oil over high heat until a deep golden crust forms — that caramelized exterior against the tender, sweet interior is genuinely hard to beat. The garlic-herb drizzle, built with fresh thyme, rosemary, and a whisper of turmeric, ties everything together with brightness and warmth. Serving each scallop nestled into a crisp Belgian endive leaf makes for a stunning presentation that also doubles as a built-in scoop — no extra dishes needed. The whole recipe leans on clean, whole ingredients like fresh herbs, lemon juice, and olive oil, so there's no need to scan labels for hidden peanut-derived oils or additives. Whether you're putting together an appetizer spread for guests or treating yourself to something special on a weeknight, these spoons feel celebratory without being complicated. A squeeze of lemon right before eating pulls the whole thing into focus.
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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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