Legume Free Orange-Ginger Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off, these seared scallops served in crisp endive or radicchio cups are a showstopper from the very first bite. The glaze is the real star — fresh orange juice, grated ginger, coconut aminos, and a touch of honey reduce down into something glossy, fragrant, and deeply savory with just a hint of warmth from turmeric. Patting the scallops completely dry before they hit the pan is the secret to that gorgeous golden crust, and a screaming-hot skillet with coconut oil does the rest in just a few minutes per side. Each leaf acts as a natural little spoon, making these ideal for passing around at a gathering without a single utensil in sight. The entire ingredient list is built around whole, clean foods — no soy, no beans, no hidden legume-based thickeners — so you can serve these confidently without scanning labels or second-guessing the glaze. A scatter of fresh cilantro and a little extra orange zest over the top pulls everything together visually and adds a bright, herby finish. These are the kind of bites that disappear fast, so consider doubling the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!