Almond Free Orange-Ginger Scallop Spoons
These elegant little bites bring serious restaurant energy to your own kitchen, with perfectly seared sea scallops nestled into crisp endive leaves and finished with a bright, aromatic glaze. The sauce is built from fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric — layers of citrusy, warming flavor that reduce down into something genuinely special. Getting that deep golden crust on a scallop can feel intimidating, but the technique here is straightforward: dry the scallops thoroughly, get the coconut oil screaming hot, and don't touch them until they release on their own. The endive or radicchio leaves do double duty as both serving vessel and a slightly bitter, crunchy counterpoint to the sweet-savory glaze. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden almond flour or nut-based sauces sneaking in. A scatter of fresh cilantro and a little extra orange zest over the top makes these look like something you'd order at a nice cocktail party — but they come together in one skillet and a single small saucepan.
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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
- 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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