BHA & BHT Free Orange-Ginger Scallop Spoons
These elegant little bites deliver serious restaurant energy with a clean, whole-ingredient lineup that keeps synthetic preservatives completely out of the picture. Dry-packed sea scallops get seared in coconut oil until they develop a deep golden crust — that caramelized exterior is everything, and it only happens when the scallops are properly dried before they hit the pan. The glaze is built from fresh-squeezed orange juice, real grated ginger, coconut aminos, raw honey, and a touch of turmeric, so every drop of flavor comes from actual food rather than anything artificial. Coconut aminos stand in beautifully for conventional soy sauce, which often carries additives you'd rather avoid, and the swap doesn't sacrifice a bit of that savory depth. Served in crisp endive or radicchio leaves, each spoon is a perfect self-contained bite — bright, a little sweet, gently spiced, and finished with fresh cilantro and orange zest if you want to lean into the citrus. This is the kind of appetizer that looks like you spent hours on it but comes together with straightforward technique and a short list of trustworthy 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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