Red Meat Allergy Friendly Garlic-Herb Scallop Spoons
Elegant yet effortless, these seared scallops nestled in crisp endive leaves make for a stunning appetizer or light meal that feels genuinely special. Sea scallops are naturally free from red meat, so there's no substitution trickery here — just a clean, protein-rich seafood that delivers big flavor without any of the worry. The key to that gorgeous golden crust is getting the scallops completely dry before they hit the smoking-hot coconut oil, which creates a caramelized sear that's hard to beat. A warm garlic-herb drizzle built from olive oil, fresh thyme, rosemary, and a hint of turmeric ties everything together with brightness and depth. The endive leaves do double duty as both a serving vessel and a slightly bitter, crunchy counterpoint to the rich, buttery scallops. A squeeze of lemon at the end lifts the whole dish and keeps it feeling fresh and vibrant. Whether you're hosting guests or treating yourself, this one comes together with minimal fuss and maximum payoff.
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
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_5ff21ff4-2057-46e9-b1a1-6d40b810e349.png)
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!