Pecan Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but 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 scallop gets a deep golden crust from a screaming-hot cast iron or stainless steel pan, then lands in a crisp Belgian endive leaf that acts as a natural, edible spoon — no fancy plating skills required. The garlic-herb drizzle, built from fresh thyme, rosemary, and a touch of turmeric, ties everything together with bright, aromatic flavor that feels genuinely restaurant-worthy. A squeeze of lemon at the end cuts through the richness perfectly. For anyone navigating tree nut allergies or sensitivities, this recipe is a clean, confident choice. Every ingredient here — scallops, coconut oil, olive oil, fresh herbs, endive — is naturally free of pecans and other tree nuts, with no need to swap anything out or second-guess a label. The whole dish comes together with simple, whole-food components, so there's no hidden risk buried in a sauce mix or spice blend. Whether you're cooking for a crowd with mixed dietary needs or just want a stunning, fuss-free starter you can trust completely, these scallop spoons deliver on every front.
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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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