Citric Acid Free Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off, these seared scallops served in crisp endive cups are a genuinely impressive bite. The glaze is built from fresh-squeezed navel orange juice, grated ginger, coconut aminos, and a touch of raw honey — warm, bright, and deeply savory without relying on any processed acidic additives. For anyone navigating a citric acid sensitivity, store-bought sauces and glazes are almost always off the table, but this one comes together in a single small saucepan with nothing hidden in the ingredient list. The key to the whole dish is getting a proper golden crust on the scallops, which means patting them completely dry before they ever hit the pan — that step alone transforms the texture from rubbery to restaurant-quality. Coconut oil in a ripping-hot skillet does the rest, giving each scallop a caramelized sear that holds up beautifully against the sticky, gingery glaze. Served in individual endive leaves, they're practically self-contained little appetizers, finished with fresh cilantro and a curl of orange zest if you want to lean into the presentation. This is the kind of recipe that makes a restricted diet feel like anything but a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!