Chicken Free Orange-Ginger Scallop Spoons
These elegant little bites are built around perfectly seared sea scallops, and the technique here is genuinely foolproof once you understand the key step: bone-dry scallops plus a screaming-hot cast iron pan equals that deep, golden-brown crust that makes the whole dish sing. The glaze is where things get really exciting — fresh orange juice, grated ginger, coconut aminos, a touch of honey, and a whisper of turmeric reduce down into something bright, sticky, and complex. Spooned over the scallops and nestled into crisp endive or radicchio leaves, each bite delivers a satisfying contrast of tender seafood, bitter crunch, and citrusy warmth. Because the entire recipe leans on seafood, produce, and pantry staples, there's no need to scrutinize labels for hidden poultry-derived ingredients or broths — everything here is clean and straightforward. The coconut aminos bring that savory depth you'd expect from a soy-based sauce without any of the usual concerns, and coconut oil keeps the sear rich and neutral. Whether you're serving these as a dinner party starter or a light weeknight centerpiece, they look far more impressive than the effort required. Fresh cilantro and a little extra orange zest on top are optional, but honestly, don't skip them.
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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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