Gluten Free Orange-Ginger Scallop Spoons
Sea scallops this good deserve a presentation to match, and nestling each golden-seared beauty into a crisp endive or radicchio leaf does exactly that. The glaze is where the magic happens — fresh orange juice, grated ginger, coconut aminos, honey, and a whisper of turmeric reduce down into something sticky, bright, and deeply aromatic. Coconut aminos do all the savory heavy lifting here, standing in seamlessly for soy sauce without a drop of gluten in sight, which means no label-scanning stress before you start cooking. Getting that perfect caramelized crust on the scallops comes down to one non-negotiable step: patting them completely dry before they ever hit the pan. A screaming-hot skillet with coconut oil does the rest, locking in a deep golden sear that contrasts beautifully with the citrusy glaze. The endive leaves act as natural serving spoons, making this as elegant to eat as it is to look at — ideal for a dinner party appetizer or an impressive light meal. A scatter of fresh cilantro and extra orange zest over the top pulls the whole thing together in the best possible way.
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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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