Barley Free Orange-Ginger Scallop Spoons
These elegant little bites are the kind of appetizer that makes guests think you spent hours in the kitchen — but the whole process is surprisingly straightforward. Plump, dry-packed sea scallops get seared in coconut oil until they develop that irresistible deep golden crust, then they're finished with a bright, aromatic glaze built from fresh orange juice, grated ginger, coconut aminos, honey, and a touch of turmeric. Every component in this recipe is naturally free from grain-based ingredients, so there's no need to scrutinize labels or swap anything out — it just works as written. The glaze gets simmered down until it's glossy and concentrated, clinging to each scallop with just the right balance of citrusy sweetness and warm spice. Serving them nestled into Belgian endive or radicchio leaves turns the whole dish into a beautiful, self-contained bite with a pleasant bitter crunch that plays off the rich, caramelized scallop perfectly. A scatter of fresh cilantro and a little extra orange zest on top makes the presentation feel genuinely restaurant-worthy. Whether you're putting together a dinner party spread or just treating yourself to something special, these spoons deliver serious flavor with clean, whole-food ingredients.
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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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