Celery Free Orange-Ginger Scallop Spoons
These elegant little bites are the kind of appetizer that makes guests think you spent hours in the kitchen — when really the whole thing comes together in under half an hour. Plump, dry-packed sea scallops get seared in coconut oil until they develop that irresistible deep golden crust, then finished with a bright, aromatic glaze built from fresh orange juice, real grated ginger, coconut aminos, and a touch of raw honey. The turmeric adds a warm, earthy undertone that ties everything together beautifully. Each scallop gets nestled into a crisp endive or radicchio leaf, turning the whole dish into a naturally portioned, no-fuss spoon appetizer that looks stunning on a platter. Because every component here is whole and unprocessed, there's no need to scan labels for hidden fillers or flavor blends that might sneak in unwanted ingredients. The glaze is made entirely from scratch, so you stay in full control of what goes into it. Finish with a scatter of fresh cilantro and a little extra orange zest, and you've got something that tastes as vibrant as it looks.
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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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