Caffeine 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 technique is surprisingly straightforward. Large dry-packed sea scallops get seared in coconut oil until they develop a deep, golden crust, then they're finished with a bright glaze built from fresh orange juice, grated ginger, coconut aminos, raw honey, and a touch of turmeric. Each scallop gets nestled into a crisp endive or radicchio leaf, turning the whole thing into a self-contained, restaurant-worthy spoon bite. The glaze is the real star here — it reduces down into something glossy and complex, with citrus brightness, gentle heat from the ginger, and just enough sweetness from the honey to balance it all out. Nothing in this recipe contains coffee, tea, chocolate, or any other stimulant, so it's a genuinely worry-free choice for anyone keeping a close eye on their intake. The fresh cilantro and extra orange zest on top are optional, but they add a pop of color and aroma that really elevates the presentation. Whether you're serving these at a dinner party or treating yourself to something a little special, they deliver serious flavor with clean, whole-food ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!