Pistachio Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly straightforward to pull off, these seared scallops are the kind of appetizer that makes guests think you spent hours in the kitchen. Each one gets a deep golden crust from a screaming-hot cast iron or stainless steel pan, then lands in a crisp Belgian endive leaf that doubles as a natural, edible spoon. The garlic-herb drizzle — built from fresh thyme, rosemary, lemon juice, and a whisper of turmeric — ties everything together with bright, aromatic flavor. Every single ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution gymnastics required. Coconut oil brings the heat for that perfect sear, while extra-virgin olive oil keeps the herb drizzle silky and rich. A finishing scatter of flat-leaf parsley adds color and a clean, grassy note that lifts the whole bite. Serve these the moment they come together and watch them disappear.
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!