AIP Friendly Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but straightforward enough for a weeknight, these seared scallops served in crisp endive leaves are a genuinely exciting way to eat well without compromise. The autoimmune protocol can make sauces and glazes feel off-limits, but here fresh orange juice, grated ginger, coconut aminos, raw honey, and turmeric come together into something bright, sticky, and deeply flavorful — no nightshades, grains, or legumes anywhere in sight. The key to the whole dish is getting a proper golden crust on those dry-packed scallops, and the instructions walk you through exactly how to do it: high heat, a shimmering pan, and the patience to leave them alone for a couple of minutes. That caramelized sear against the citrusy glaze is genuinely restaurant-worthy. Each scallop nestles into a curved endive leaf, turning the whole platter into a built-in serving vessel that looks stunning with almost zero extra effort. A scatter of fresh cilantro and a little extra orange zest over the top and you've got an appetizer or light main that serves four and tastes like you spent far more time than you actually did.
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Learn more →Ingredients
4 servings
For the scallops
- 12 large dry-packed sea scallops (about 1 ¼ lb), side muscle removed
- 1 tbsp coconut oil
- ½ tsp fine sea salt
For the glaze
- ½ cup fresh orange juice (from about 2 navel oranges)
- 1 tsp orange zest
- 1 tbsp fresh ginger, finely grated
- 1 tbsp coconut aminos
- 1 tsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For serving
- 12 belgian endive leaves or radicchio leaves, separated
- 2 tbsp fresh cilantro leaves (optional)
- 1 tsp orange zest, for garnish (optional)
Instructions
- 1
Combine the orange juice, 1 tsp orange zest, fresh ginger, coconut aminos, honey, turmeric, and ground ginger in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the glaze reduces by about half and coats the back of a spoon, 6–8 minutes. Remove from heat and set aside.
- 2
Pat the scallops thoroughly dry on both sides with paper towels, then season with the sea salt. Dry scallops are essential for a proper sear — any surface moisture will cause steaming instead of browning.
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