Dairy Free Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off, these seared scallop bites deliver a serious flavor punch in a single bite. The glaze is built from fresh orange juice, orange zest, grated ginger, coconut aminos, honey, and a touch of turmeric — bright, a little sweet, and deeply aromatic without a drop of butter or cream in sight. Coconut oil gives the scallops that coveted golden-brown crust, and the technique here is key: patting them completely dry before they hit a screaming-hot pan is what separates a proper sear from a sad steam. Each scallop gets nestled into a crisp endive or radicchio leaf, turning the whole thing into a natural, edible spoon that's as pretty as it is practical. For anyone navigating dairy-free entertaining, this kind of appetizer is a genuine win — no substitutions, no compromises, just clean ingredients that genuinely taste luxurious. A scatter of fresh cilantro and a little extra orange zest on top makes the platter look like it came straight out of a restaurant kitchen.
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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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