Cashew Free Orange-Ginger Scallop Spoons
Bright citrus, warming ginger, and perfectly seared sea scallops come together in a dish that feels genuinely restaurant-worthy without requiring a culinary degree. The glaze is built from fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric — every ingredient is clean and straightforward, with zero hidden nut derivatives to second-guess. Coconut oil gives the scallops that gorgeous, deep golden crust that makes the whole thing look as impressive as it tastes. Serving each scallop nestled inside a crisp endive or radicchio leaf turns the whole platter into a stunning appetizer that practically plates itself. The bitter, leafy cups balance the sweet-savory glaze beautifully, and a scatter of fresh cilantro and extra orange zest on top makes the colors pop. This is the kind of recipe that works equally well for a dinner party or a weeknight treat when you want something a little special — and because every component is made from scratch, you know exactly what's in it.
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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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