Capsaicin Free Orange-Ginger Scallop Spoons
Bright, citrusy, and just a little bit fancy, these seared scallop bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. The glaze builds serious depth from fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric — all without a single drop of hot sauce or chili heat. That makes this a genuinely elegant option for anyone who needs to avoid capsaicin, since so many restaurant-style glazes and Asian-inspired sauces quietly sneak in pepper-based ingredients. Here, every component is naturally warming and aromatic rather than spicy, so the flavor is bold and complex without any burn. The technique matters too — patting the scallops completely dry and searing them in a screaming-hot pan with coconut oil gives you that gorgeous golden crust that makes the whole dish feel restaurant-worthy. Nestled into crisp endive or radicchio leaves, each little spoon is a perfect two-bite package of caramelized seafood, tangy glaze, and fresh cilantro. Whether you're entertaining or just treating yourself, this one is as impressive to look at as it is to eat.
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!