Seeds Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull together, these seared scallops nestled in crisp endive leaves make for a stunning appetizer that feels genuinely special. Each scallop gets a deep golden crust from a screaming-hot cast iron or stainless steel pan, then lands in a curved endive leaf that acts as a natural, edible spoon — no crackers, no bread, no fuss. The garlic-herb drizzle of olive oil, fresh thyme, rosemary, and a touch of turmeric ties everything together with bright, aromatic flavor, finished with a squeeze of lemon for lift. For anyone navigating a seeds-free lifestyle, this recipe is a clean win — every single ingredient is naturally free of seeds, with coconut oil standing in for anything that might raise a concern. There are no hidden sesame oils, no poppy or sunflower seed garnishes, and no spice blends that sneak in coriander or mustard seed. What you get instead is pure, unfussy luxury: sweet sea scallops, fragrant herbs, and a little char that makes the whole thing sing. Serve these straight off the platter while they're still warm and watch them disappear.
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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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