Lactose Free Orange-Ginger Scallop Spoons
These elegant little bites deliver serious restaurant energy with a surprisingly clean ingredient list. Large sea scallops get seared in coconut oil until a deep golden crust forms, then they're draped in a bright, aromatic glaze built from fresh orange juice, grated ginger, coconut aminos, and a touch of honey — every bit of it completely free of dairy. The glaze does double duty, adding a glossy, citrusy finish that plays beautifully against the natural sweetness of the scallop. Nestled into crisp endive or radicchio leaves, each spoon is a self-contained bite that looks stunning on a platter without requiring any complicated prep. Butter is the go-to fat for searing scallops in most classic recipes, but coconut oil handles the high heat just as well and keeps things entirely plant-based in the fat department. A scatter of fresh cilantro and a little extra orange zest over the top pulls the whole presentation together. These are the kind of appetizers that disappear fast, so consider doubling the batch.
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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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