Cinnamon Free Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but genuinely simple to pull off at home, these seared scallop spoons are a showstopper in every sense. Each large sea scallop gets a deep golden crust from a screaming-hot cast iron or stainless steel pan, then gets nestled into a crisp endive or radicchio leaf that acts as a natural, edible cup. The glaze is where the magic happens — fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric reduce down into something glossy, bright, and just a little complex. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe is a genuine find: the heat and depth come entirely from fresh and ground ginger and turmeric, with zero cinnamon anywhere in the ingredient list. The citrus-forward glaze keeps everything feeling vibrant and clean rather than heavy, and the bitter crunch of the endive balances the sweetness beautifully. A scatter of fresh cilantro and extra orange zest on top makes these look like something you'd order at a nice restaurant. Serve them the moment they come off the pan and they will absolutely disappear.
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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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