Seed Oil Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly straightforward to pull off at home, these seared scallops nestled in crisp endive leaves are the kind of appetizer that disappears from the platter before you've even finished plating. The key to that gorgeous golden crust is getting the scallops completely dry before they hit a screaming-hot cast iron or stainless steel pan — no shortcuts, no guesswork. Coconut oil handles the high-heat sear beautifully, and a fragrant drizzle of extra-virgin olive oil, garlic, fresh thyme, rosemary, and a pinch of turmeric ties everything together with bright, herby depth. Both fats are naturally free of industrially processed seed oils, so you get rich, clean flavor without any of the refined oil baggage that sneaks into so many restaurant-style dishes. The endive leaves do double duty as a serving vessel and a fresh, slightly bitter counterpoint to the buttery sweetness of the scallop. A squeeze of lemon at the end lifts the whole thing and makes every bite feel intentional. If you've been looking for a showstopper that actually aligns with how you want to eat, this one checks every box.
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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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