Chestnut Free Orange-Ginger Scallop Spoons
These elegant little bites deliver serious restaurant energy with a surprisingly approachable technique. Dry-packed sea scallops get seared in coconut oil over high heat until they develop that irresistible deep golden crust, then they're finished with a bright, aromatic glaze built from fresh orange juice, real grated ginger, coconut aminos, and a touch of raw honey. The result is caramelized, citrusy, and just a little warming — the kind of flavor combination that makes guests think you've been cooking for hours. Serving each scallop nestled inside a crisp endive or radicchio leaf turns the whole thing into a stunning one-bite appetizer that's as beautiful as it is delicious. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. A scatter of fresh cilantro and a little extra orange zest over the top pulls everything together visually and adds a final pop of freshness. Whether you're entertaining or treating yourself to something special on a weeknight, this one is worth keeping in your back pocket.
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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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