Walnut Free Garlic-Herb Scallop Spoons
Elegant enough for a dinner party yet surprisingly straightforward to pull off at home, these seared scallop bites are the kind of appetizer that disappears from the platter before you can even set it down. Each scallop gets a deep golden crust from a screaming-hot cast iron or stainless steel pan, then lands in a crisp Belgian endive leaf that acts as a natural, edible spoon — no crackers, no pastry, no fuss. The garlic-herb drizzle, built from fresh thyme, rosemary, lemon juice, and a whisper of turmeric, ties everything together with bright, aromatic flavor that feels genuinely restaurant-worthy. Tree nut allergies can make rich, composed appetizers tricky since walnut oils and nut-based garnishes sneak into a lot of upscale recipes, but every single component here is straightforwardly nut-free by nature — just good seafood, fresh herbs, and clean pantry staples. Coconut oil gives the sear a subtle richness without any nuttiness, and the whole dish leans on technique rather than complicated ingredients. A squeeze of lemon at the end lifts everything and makes the scallops taste even more vibrant. These are best served the moment they come off the pan, so have your endive cups arranged and ready to go before the scallops ever hit the skillet.
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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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