Emulsifier 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 stunning appetizer. The glaze is built entirely from whole, recognizable ingredients — fresh orange juice, grated ginger, coconut aminos, raw honey, and a pinch of turmeric — so there's no need to scan a label for hidden additives or synthetic stabilizers. Coconut aminos steps in beautifully where soy sauce would normally go, delivering that savory depth without any of the processing concerns that come with conventional condiments. The real secret to the dish is getting a proper golden crust on the scallops: patting them completely dry and searing in hot coconut oil over high heat creates that caramelized exterior that makes each bite so satisfying. The bright, slightly sticky glaze reduces down to something glossy and intensely flavored, balancing the natural sweetness of the scallops with citrus and warm spice. Nestled into curved endive or radicchio leaves, each spoon is a self-contained little bite that looks like it came out of a restaurant kitchen. Fresh cilantro and a little extra orange zest on top pull the whole thing together beautifully.
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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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