Brazil Nut 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 thing comes together with a handful of clean, straightforward ingredients. 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, and a touch of raw honey. The turmeric adds a warm, earthy undertone that ties everything together beautifully. Each scallop gets nestled into a crisp endive or radicchio leaf, turning the whole dish into a naturally portioned, no-fuss serving vessel that looks stunning on a platter. Because the recipe relies entirely on whole, unprocessed ingredients, you don't have to stress about scanning labels for hidden tree nut derivatives or shared-facility warnings — everything here is exactly what it says it is. A scatter of fresh cilantro and a little extra orange zest over the top brings the whole thing to life with color and fragrance. Whether you're hosting a dinner party or just treating yourself to something special, these scallop spoons deliver serious restaurant-level flavor with total confidence in what's on your plate.
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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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