Sesame 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 make for a stunning one-bite appetizer. Each scallop gets a deep golden crust from a screaming-hot cast iron or stainless steel pan, then lands in a natural endive cup and gets finished with a warm drizzle of garlic, thyme, rosemary, and a hint of turmeric — bright, herby, and just a little luxurious. The whole lineup is built from clean, whole ingredients, so there's no need to scan labels or worry about hidden sesame oils sneaking into your appetizer spread. Coconut oil handles the sear beautifully, and the lemon juice in the drizzle ties everything together with a little acidity that makes the scallops pop. The endive leaves do double duty as both presentation and vessel, keeping things light and naturally gluten-free without any extra effort. A scatter of fresh flat-leaf parsley over the top adds color and a clean, grassy finish that rounds out every bite. Serve these immediately straight from the platter 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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