Breastfeeding Friendly Orange-Ginger Scallop Spoons
Seared scallops with a bright citrus-ginger glaze served in crisp endive cups — this is the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with clean, wholesome ingredients. The glaze is built from fresh orange juice, real grated ginger, a touch of raw honey, and a pinch of turmeric, giving you bold flavor without anything processed or questionable. Coconut aminos stand in for soy sauce, keeping the whole recipe free from additives that nursing parents often prefer to avoid. Getting a proper golden crust on the scallops is the key move here — patting them completely dry before they hit the hot pan makes all the difference between a beautiful sear and a soggy disappointment. The endive leaves do double duty as both presentation and vessel, adding a pleasant mild bitterness that balances the sweet, aromatic glaze perfectly. It's an elegant, protein-rich bite that feels indulgent while still being made entirely from real, recognizable ingredients — exactly what you want when you're paying close attention to what goes into your body.
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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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