Hazelnut Free Orange-Ginger Scallop Spoons
These elegant little bites are the kind of appetizer that makes guests think you spent hours in the kitchen — when really the whole thing comes together in under twenty minutes. Plump, dry-packed sea scallops get seared in coconut oil over screaming-hot heat until they develop that irresistible deep golden crust, then they're nestled into crisp endive or radicchio leaves that act as natural serving cups. The real star is the glaze: fresh orange juice, bright zest, grated ginger, coconut aminos, and a touch of raw honey reduce down into something sticky, fragrant, and genuinely crave-worthy. A whisper of turmeric adds warmth and a gorgeous golden hue without overpowering the delicate sweetness of the scallops. For anyone navigating tree nut allergies, this recipe is a clean, confident choice — every ingredient is straightforward, with no nut-based oils, sauces, or garnishes hiding anywhere in the list. The coconut aminos bring that savory depth you'd usually get from soy sauce, and coconut oil handles the sear beautifully without any cross-contamination concerns. Finish with fresh cilantro and a little extra orange zest, and you've got a showstopper platter that's as stunning to look at as it is to eat.
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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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