Gut Friendly Orange-Ginger Scallop Spoons
Seared scallops feel like a restaurant-level treat, and this version delivers that golden, caramelized crust with a bright, warming glaze that's genuinely hard to stop eating. The combination of fresh orange juice, grated ginger, turmeric, and coconut aminos creates a sauce that's deeply flavorful without relying on anything inflammatory or hard to digest. Coconut aminos stand in for soy sauce here, keeping things gentle on the gut while still delivering that savory, umami-rich depth. Dry-packed sea scallops are the real hero — patted dry and seared in coconut oil over high heat, they develop a gorgeous crust that makes every bite satisfying and texturally perfect. Serving them in crisp endive or radicchio leaves keeps things light and fresh, adding a subtle bitterness that balances the sweet citrus glaze beautifully. It's an elegant, feel-good dish that comes together with clean, whole-food ingredients from start to finish — no gut-disrupting additives, no mystery sauces, just real food that happens to look stunning on a platter.
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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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