Carrageenan Free Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off at home, these seared scallops hit every note — caramelized, citrusy, a little spicy, and just sweet enough from a touch of raw honey. The glaze builds real depth from fresh orange juice, grated ginger, and a whisper of turmeric, all reduced down until it clings beautifully to each golden crust. Dry-packed sea scallops are the hero here: because they haven't been treated with water-retaining additives, they sear properly in a screaming-hot pan and develop that restaurant-quality crust without any fuss. That also means you're skipping the sodium tripolyphosphate and carrageenan-based solutions that wet-packed scallops are often soaked in — a quiet but meaningful win for anyone keeping a close eye on food additives. Coconut aminos stand in for soy sauce and bring a gentle umami without any hidden thickeners or stabilizers. Serving everything in crisp endive or radicchio leaves keeps the presentation light and fresh, and the whole platter comes together in a way that feels genuinely impressive. These are the kind of bites that disappear fast, so consider making a double batch of the glaze.
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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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