Pescatarian Garlic-Herb Scallop Spoons
Few appetizers manage to feel simultaneously luxurious and effortless, but these little bites pull it off beautifully. Each crispy-edged scallop gets nestled into a curved endive leaf that acts as a natural, edible spoon — elegant enough for a dinner party, simple enough to actually make on a weeknight. The key to that deep golden crust is getting the scallops genuinely dry before they hit a screaming-hot pan, and the recipe walks you through exactly how to do it. A quick garlic-herb drizzle built from fresh thyme, rosemary, turmeric, and lemon juice goes together in minutes and ties the whole dish together with bright, aromatic flavor. Coconut oil in the sear and extra-virgin olive oil in the drizzle keep everything clean and free from any meat-based fats, so the dish is naturally built around seafood from start to finish — no substitutions needed. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the end add just enough freshness to balance the richness of the sear. These are the kind of bites that disappear from the platter before you've even finished plating them.
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!